Taco Quesadilla

© Katherine Stetson

A great use for leftover taco meat!  Serve with a salad and your favorite Mexican garnishes.

For each quesadilla:

  • 2 8-inch flour tortillas
  • refried beans
  • taco meat
  • Monterey Jack cheese, shredded
  • 2 teaspoons butter

Spread refried beans on one of the tortillas.  Sprinkle taco meat on top of the beans followed by the grated cheese and the remaining tortilla.

In a large skillet or griddle, melt one teaspoon of butter.  Fry quesadilla over medium heat until browned.  Carefully flip quesadilla and slide in a little more butter if needed.  When browned, transfer to a cutting board and use a pizza cutter to slice into six pieces.

Served garnished with salsa, sour cream or any other favorites.

Copyright © Katherine Stetson, all rights reserved.