Mexican Cheese Quesadillas with Scallions and Jalapeños

Name: Mexican Cheese Quesadillas with Scallions and Jalapeños
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 flour tortillas; 100 g smoked cheese (coarsely grated); 100 g Caerphilly cheese (crumbled); 1 bunch scallions (chopped); 3 tbsp jalapeños (sliced); 2 tbsp canned pinto or black-eyed beans (drained, rinsed and coarsely chopped); ½ red onion (chopped); 3 ripe tomatoes (chopped); ½ red chili (seeded and chopped); ½ lime juice

Corn tortillas with a Mexican-style filling of smoked and Caerphilly cheeses, served with a tomato chili salsa.

35 min

Easy

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Mexican Cheese Quesadillas with Scallions and Jalapeños

Ingredients

flour tortillas 8

smoked cheese (coarsely grated) 100 g

Caerphilly cheese (crumbled) 100 g

scallions (chopped) 1 bunch

jalapeños (sliced) 3 tbsp

pinto or black-eyed beans (drained, rinsed and coarsely chopped) 2 tbsp canned

red onion (chopped) ½

ripe tomatoes (chopped) 3

red chili (seeded and chopped) ½

lime juice ½

Instructions

Make the salsa

Heat a griddle or grill. Meanwhile, mix the pinto or black-eyed beans, onion, tomatoes, chili, and lime juice to make a salsa.

Assemble the quesadillas

Take 4 tortillas, sprinkle with both cheeses, and top with scallions and jalapeños.

Cook

Top with another tortilla. Cook the quesadillas one at a time on the griddle or under the grill on a baking sheet for 1-2 minutes, flip and cook for another minute. Keep warm until all are done. Cut into quarters and serve immediately with the salsa (served separately).