Name: Quick Quesadillas Four Ways (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 Flour tortillas-medium size; 2 cups Cheddar cheese-shredded; 2 tbsp Vegetable oil; 1/2 cup Canned black beans-rinsed and drained; 1/4 cup Frozen corn-thawed; 2 tbsp Jarred mild salsa; 1 cup Fresh baby spinach; 1/2 cup White button mushrooms-sliced; 1/2 Green bell pepper-diced; 1/4 Yellow onion-diced; 1 Roma tomato-seeded and diced; 2 tbsp Canned mild green chilies

Recipe tier

Base
8 8 Flour tortillas-medium size
2 cups 225 g Cheddar cheese-shredded
2 tbsp 30 mL Vegetable oil
Filling One: Bean and Corn
1/2 cup 120 g Canned black beans-rinsed and drained
1/4 cup 40 g Frozen corn-thawed
2 tbsp 30 mL Jarred mild salsa
Filling Two: Spinach and Mushroom
1 cup 30 g Fresh baby spinach
1/2 cup 70 g White button mushrooms-sliced
Filling Three: Pepper and Onion
1/2 1/2 Green bell pepper-diced
1/4 1/4 Yellow onion-diced
Filling Four: Tomato and Chili
1 1 Roma tomato-seeded and diced
2 tbsp 30 g Canned mild green chilies

Equipment

Large non-stick skillet
Spatula
Mixing bowls
Chef's knife

Instructions

🎙️ Cook with voice coach

Prepare the Filling Two: Spinach and Mushroom and Filling Three: Pepper and Onion by sautéing the vegetables in a skillet with 1 tablespoon of oil over medium heat until softened, then set aside.
In a small bowl, combine the Filling One: Bean and Corn ingredients.
In another bowl, mix the Filling Four: Tomato and Chili ingredients.
Lay out four of the Base tortillas and sprinkle each with a 1/4 cup of the shredded cheese.
Spread each of the prepared fillings onto one of the four cheesy tortillas.
Top each with the remaining cheese and the remaining Base tortillas.
Heat a large skillet over medium heat with the remaining oil and cook each quesadilla for 3 minutes per side until the cheese is melted and the tortillas are golden brown.
Cut into wedges and serve immediately.