These are a super easy lunch or appetizer to make. I’ve even put leftover quesadilla triangles in my kids lunch boxes and the variations are endless. You can put whatever you like on them!
You may have just come from there but be sure to see our Refried Black Beans post as well as our Nachos. We also have a yummy taco meat recipe as well as a recipe for roasted salsa here on the site.
To make these I usually use the Siete brand tortillas carried here in Lubbock at Natural Grocers (in the little cold kiosk across from the chips and things) and in the freezer at Drug Emporium.
There are a few varieties. I like the almond flour version because they crisp up so nicely on the pan.
*Note – although grain-free, these tortillas can still pack a carb punch and the glycemic index of things like tapioca flour (an ingredient in these tortillas) can be problematic for those with insulin resistance who are focusing on blood-sugar spikes. So, moderation is still key 😉
I use a hot cast iron skillet to cook up the quesadillas but you could probably try them on a cookie sheet in the oven and get good results. If you try it, let us know in the comments below! My cast iron skillet is well-seasoned. I’ve used it a lot always with a generous amount of cooking oil or fat and I am careful not to wash the “seasoning” away when I clean up my pan. Here is a helpful tutorial for seasoning and caring for cast iron if you are interested in getting some of your own (mine was only $20). Often to clean my pan I only need to scrape it and wipe it out with a paper towel. I “store” it on top of the stove (since we use it almost every day anyway) and I will usually always wipe a thin layer of avocado oil on the inside between uses. P.S. in the video they recommend canola oil to season. This is OK. You aren’t cooking with it.
I serve these with a salad or guacamole…just something in addition to the quesadillas is a good idea to help fill bellies. The idea is to serve 1 quesadilla (or less) to each person. It can keep your carb intake a bit lower and stretch those expensive tortillas out a little further.
- -1 recipe of Refried Black Beans
- -1 package Siete brand tortillas (8 tortillas)
- -Grated cheese
- -Other toppings of your choosing – caramelized onions , cilantro, sliced jalapeños, shredded chicken, etc.
- Begin by preparing your refried beans and grating your cheese. If you are preparing any other toppings go ahead and get those in place, too.
- Then, place a cast iron or stainless steel skillet over medium high heat. Do not add fat to the skillet. While your pan is heating
- While your pan heats up prepare a quesadilla. Wait until the pan is very hot before placing the quesadilla in the pan. Check it after 1 minute and see if it’s started to brown and crisp up. Once it does, flip it and give it another minute or so on the other side. Remove the quesadilla to cool on a cookie cooling rack or something like that.
- While you are letting one quesadilla cook in the pan you can build the next one so it’s ready to go right in and so on. It’s a little assembly line. If your prefer to build all of your quesadillas before cooking them, go for it!
- If your quesadillas are cooking too fast and becoming blackened before you can flip them, turn your heat down. This can happen with cast iron. It gets hotter and conducts heat more readily than other metals. Just adjust the heat to your cooking comfort.
- I allow the quesadillas to cool a bit before I cut them into triangles with a large knife.
- Serve garnished with sour cream, salsa, guac or plain avocado, jalapeños, etc.