Budget Bytes Quesadilla Recipes

Creamy White Bean and Spinach Quesadillas Budget …

WEBFeb 19, 2019 · Combine the seasoned beans and chopped spinach in a bowl with 4 oz. shredded pepper jack cheese and 1/2 cup sour cream. …

1. Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
2. Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
3. Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
4. Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).

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Mediterranean Quesadillas Budget Bytes

WEBMay 19, 2012 · Place the drained spinach in a large bowl. Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly …

1. Thaw the frozen spinach and then place in a colander. Press the spinach against the sides of the colander to squeeze out as much moisture as possible. Place the drained spinach in a large bowl.
2. Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley. Place all four ingredients in the bowl with the spinach.
3. To the bowl also add the oregano, crumbled feta, and shredded mozzarella. Stir very well until everything is evenly distributed.
4. Divide the filling among all ten tortillas, spooning it into one half and then folding the bare half over top (I used roughly 3/4 cup per tortilla). Heat a non-stick skillet over medium to medium/low heat. Cook the quesadillas on each side until the outside is golden brown and crispy and the cheese inside has melted.

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Ultimate BBQ Chicken Quesadillas with VIDEO

WEBApr 12, 2017 · Add the chopped chicken, one 15oz. can of black beans (drained), red onion, jalapeño, cilantro, and cheddar to a large bowl. Add …

1. Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
2. Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.

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