The added bacon and scallions in this quesadilla give a surprising and delicious flavor boost!
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 inch)
1 cup canned Old El Paso® refried beans
2 cups shredded Mexican cheese blend (8 oz)
1/2 pound bacon, crisply cooked, crumbled
2 scallions, chopped
1 cup sour cream
1 cup Old El Paso® Thick 'n Chunky salsa
How to Make It
Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.
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