Owned by our farm families in New York & New England — Since 1919
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*Nutrition analysis for Cabot Monterey Jack.
8 large (8-inch) flour tortillas
1 cup refried beans
8 ounces Cabot Monterey Jack, Pepper Jack or Jalapeno Light Cheddar, grated* (about 2 cups)
1/4 cup sliced green onions
Cabot Regular Sour Cream
1. Spread four tortillas with 1/4 cup refried beans each. Sprinkle each with one-fourth of cheese and one-fourth of green onions. Press remaining tortillas on top.
2. Set large (8-inch) skillet over medium heat until hot. Place first quesadilla in skillet and cook until browned on underside, about 1 minute. Turn with spatula and cook until quesadilla is browned on second side and cheese is melted, about 1 minute longer. Repeat with remaining quesadillas (keep cooked ones warm in 200 degrees oven if not serving immediately).
3. Cut each quesadilla into eight pieces and serve topped with sour cream and salsa.