Restaurants›Mercado›Mini Quesadilla Recipe

Mini Quesadilla Recipe

Name: Mercados Mini Quesadilla Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 pieces White corn tortillas; 1 cup Shredded cheese (cheddar or Oaxaca); 2 tbs Olive oil; 1 cup Cooked rice; 1 cup Canned black beans (drained and rinsed); 1 1/2 Chopped bell pepper (optional); 1 1/4 Chopped onion (optional); 0 to taste Salsa (for serving); 0 to taste Sour cream (for serving)

Inspired by Mercado

Time20m

Serves2

White corn quesadilla, rice or beans.

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Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

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Ingredients

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Quesadilla Ingredients

4 pieces White corn tortillas1 cup Shredded cheese (cheddar or Oaxaca)2 tbs olive oil

Filling Options

1 cup Cooked rice1 cup Canned black beans (drained and rinsed)1 1/2 Chopped bell pepper (optional)1 1/4 Chopped onion (optional)0 to taste Salsa (for serving)0 to taste Sour cream (for serving)

Method

Preparation of Ingredients

Prepare the Filling

If using rice, ensure it is cooked and warm. If using black beans, drain and rinse them under cold water. Chop the bell pepper and onion if using.

Cooking the Quesadillas

Heat the Pan

In a medium skillet, heat 1 tablespoon of olive oil over medium heat.

Assemble the Quesadilla

Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly on one half of the tortilla. Add your choice of filling (rice, beans, bell pepper, and/or onion) on top of the cheese. Sprinkle the remaining cheese over the filling and fold the tortilla in half.

Cook the Quesadilla

Cook for about 3-4 minutes on one side until the tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side.

Repeat for Remaining Quesadillas

Remove the cooked quesadilla from the skillet and keep warm. Repeat the process for the remaining tortillas, adding more olive oil to the pan as needed.

Serving

Slice and Serve

Cut each quesadilla into wedges and serve warm with salsa and sour cream on the side.