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Nothing beats a plateful of golden cheese and bean quesadillas, crispy on the outside and gooey in the middle.
(Makes 32 Pieces)
• 8 large (8-inch) flour tortillas
• 1 cup refried beans
• 8 ounces Cabot Monterey Jack, Pepper Jack or 50% Light Jalapeño Cheddar Cheese, grated (about 3 cups)
• 1/4 cup sliced scallions
• Cabot Sour Cream
• Mild, medium or hot tomato salsa
Spread 4 tortillas with 1/4 cup refried beans each. Sprinkle each with one-fourth of cheese and scallions. Press remaining tortillas on top.
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 more minute. Repeat with remaining quesadillas (keep cooked ones warm in 200ºF oven if not serving immediately).
Cut each quesadilla into eight pieces and serve topped with sour cream and salsa.
Jon Ashton Prep Tip: “For a healthy addition, all you need to do is add spinach.”
Recipe courtesy of Cabot Creamery Cooperative
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