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Quesadillas with Refried Beans, Cheese & Scallion Sour Cream

Scott Phillips

Servings: four as an appetizer.

The next time you have black bean soup, quickly cook up some quesadillas to serve along with it. You can play with the ingredients for quesadillas to come up with endless flavor combinations. Other filling options might include leftover shredded beef, pork, or chicken, cooked shrimp, cooked corn kernels, and chopped tomatoes.


  • 1/4 cup sour cream
  • 2 scallions, trimmed and thinly sliced
  • Vegetable oil as needed
  • 4 flour tortillas (about 9-1/2 inches in diameter)
  • One 16-oz. can refried beans, heated gently on the stove
  • 3/4 cup shredded Monterey Jack cheese
  • 1/3 cup crumbled feta cheese
  • About 1/4 cup red salsa; more for serving
  • 1/4 cup chopped fresh cilantro


  • Combine the sour cream and scallions and set aside.

    Arrange all your ingredients so that they’ll be easy to add to the quesadilla. Lay several layers of paper towel on a work surface and have a cooling rack and tongs ready.

    In a skillet large enough to hold the tortilla, heat 2 Tbs. oil over medium-high heat. When the oil is very hot, lay a tortilla in it. Cook until the underside is slightly blistered and light brown, about 20 seconds. Lift the tortilla with tongs and hold it over the pan to let most of the oil drip back into the pan. Put the tortilla back in the pan, uncooked side down.

    Quickly distribute the filling ingredients over the tortilla: about a quarter of the refried beans, a quarter of both cheeses, and 1 Tbs. or so of both the salsa and the cilantro. The tortilla will puff up in places, but that’s fine. When the second side of the tortilla is puffed and crisp but still pliable, fold the tortilla in half with the tongs, transfer it to the paper towels, and then transfer to the cooling rack while you make the next one. Cut into wedges and serve with more salsa, if you like, and the sour cream.


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