GATHER YOUR INGREDIENTS & PREPARE THE FILLINGS
Gather: Old El Paso™ flour tortillas, Old El Paso™. refried beans, 2 cups shredded Mexican cheese, 1/2 lb. bacon and 2 scallions.
Expert Tip: Shredded cheese melts quickly plus, buying it pre-packed saves a ton of time.
SPREAD THE TOP HALF OF THE TORTILLA WITH REFRIED BEANS AS A BASE LAYER
Expert Tip: For a larger quesadilla, fill the entire tortilla and top with another whole tortilla before warming.
ADD THE REST OF YOUR INGREDIENTS ON TOP OF THE REFRIED BEANS
Expert Tip: A quesadilla is one of those cases where less is more. Too many ingredients can make a mess.
FOLD YOUR QUESADILLA IN HALF & BUTTER BOTH SIDES BEFORE PLACING IN A HOT SKILLET
Expert Tip: Flour tortilla are very absorbent, so use a light coat of butter or corn oil. Olive oil is too overpowering for Mexican cooking.
COOK ON BOTH SIDES UNTIL CHEESE MELTS TRANSFER TO A CUTTING BOARD & SLICE INTO WEDGES
Expert Tip: Cooking quesadillas at a medium heat allows cheese to melt throughout and ensure even browning.
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