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Black Bean and Pepper Jack Quesadilla

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Black Bean and Pepper Jack Quesadilla

Black Bean and Pepper Jack Quesadilla

So what sort of Mexican Food did you enjoy in honor of the Cinco de Mayo celebration this year?

I’ll bet most of you had at least something with a Mexican twist.

Tortillas for Quuesadillas

Around here the Mexican favorites start somewhere around Thursday and go straight through into Sunday.

Drained Black Beans in Colander

I do love Mexican food, and pretty much any Southwestern derivative, including this quick and easy Black Bean and Pepper Jack Quesadilla.

Red Pepper, Scallions, Jalapeno

Talk about the ten minute meal. Really.

Black Bean Mixture for Quesadillas

This savory favorite is even vegetarian.

Shredded Pepper Jack Cheese

I used a cup of cheese for each quesadilla which might sound like a lot, but top it over the Black Bean mixture, or check out the photo, it’s oozing cheese, but not too much so.

Black Bean Mixture on Tortilla

I usually make Quesadillas in my black cast iron skillet which makes it seem sort of rustic. If I’m preparing a few at a time, I heat them up individually before transferring to a baking sheet and finishing off in the oven, this way everyone can eat at the same time.

Black Bean Mixture topped with Pepper Jack Cheese on Tortilla

If you make Black Bean and Pepper Jack Cheese Quesadillas one at a time for a small group you can simply quarter them using a pizza cutter and serve them up snack style- but- I can almost guarantee you’ll be racing to finish off the next quesadilla because they get gobbled up very, very quickly.


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