Paired with an IPA
Happy Friday, friends! Yay for these bean and cheese quesadillas being added to your tailgate/homegate menus this weekend! ;)
Zach and I are obsessed with quesadillas. Equally so, we are also addicted to queso. We make them frequently, and sometimes I’ll even find myself having a breakfast quesadilla in the morning for breakfast, a cheese quesadilla for lunch, and a heavy-loaded quesadilla for dinner. Seriously you guys. I should buy stock in flour tortillas.
They are such a fantastic blank slate to put your own mark on, and they are so simple AND quick. Two components to a recipe that make me smile.
In this recipe, I decided to slam two of my favorite recipes into one. Kind of like I did on Wednesday with my bacon cheeseburger potato skins. The biggest problem I have with queso however is how fake it can taste. Don’t get me wrong. I am all for some processed cheese once in a while, but let’s be honest…a good block of sharp cheddar is so much better.
I hope you guys love this recipe as much as Zach and I do. Pair it with an IPA. I love IPAs with super savory dishes like this. Have a great weekend friends! xo
Bean and Cheese Quesadillas with Beef QuesoPrint Pin Rate
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups grated sharp cheddar cheese
- 1 can diced tomatoes with chiles like Rotel
- 1 tablespoon tabasco or other hot sauce
- salt and black pepper
Bean and Cheese Quesadillas
- 2 cans black beans drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter
- 8 flour tortillas
- 1-2 cups grated sharp cheddar cheese more as needed
- In a large deep nonstick skillet, placed over medium heat, add the ground beef. Cook until brown and cooked through, about 8 minutes. Remove the beef from the pan and set aside. Leave the skillet over medium heat.
- To the hot pan, add the unsalted butter. Melt it and then whisk in the flour to create a roux. Cook for about 3 minutes or until golden brown. Whisk in the milk and reduce the heat to a simmer. Simmer for about 4 minutes, whisking frequently until the sauce has thickened. Stir in the cheese in 1/4 cup increments. Make sure that each increment of cheese has melted completed before adding the next. Stir in the diced tomatoes, tabasco, and ground beef. Season with salt and black pepper to taste. Keep warm on the stove until you are ready to serve.
- To a medium saucepan, add the black beans and oil. Season with cumin, chili powder, salt and black pepper. Cook over medium-low heat until hot, about 5 minutes. Mash the beans with a potato masher as they cook until it resembles a chunky paste. Adjust seasoning to taste. Keep warm on the stove as you prepare your quesadillas.
- Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Spread the bean mixture on one flour tortilla and place it dry side down on the hot griddle. Top with about 1/4-1/3 cup of cheese. Place a second flour tortilla on top and press down. Flip the quesadilla very carefully once the bottom has browned slightly and cook for 2-3 minutes on the opposite side. Remove from heat, and repeat these steps 3 more times.
- Cut the quesadillas into triangles and serve with slow cooker beef queso.