Flour Quesadillas Recipe

Warm the cooked rice in a saucepan over medium heat with 1/4 cup water (if dry). Add the rinsed black beans, ground cumin, 1/4 tsp salt, and black pepper. Stir and cook 3–4 minutes until heated through. Taste and adjust seasoning, adding remaining salt if needed. Keep warm on low.

Prepare a clean work surface with the flour tortillas, shredded mozzarella, crumbled queso fresco, and the warmed choice of meat.

Assemble quesadillas

Lay one flour tortilla flat. Evenly spread about 1/3 cup shredded mozzarella across half the tortilla, leaving a 1/2-inch border. Top the cheese with about 1/3 cup warmed meat and a sprinkle (about 1 tablespoon) of crumbled queso fresco. Fold the tortilla over to enclose the filling, creating a half-moon. Repeat to make 6 quesadillas (about 1 tortilla each).

Cook quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter or oil and swirl to coat. Place 2 quesadillas in the pan (don’t overcrowd). Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Add more butter/oil as needed and cook remaining quesadillas. Keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven if desired.

While quesadillas cook, portion the warmed rice and beans into six small bowls or divide onto plates for plating—about 1/6 cup rice and 1/6 cup beans per serving if serving family-style, or about 1/6 of the total each. Toss shredded lettuce with a pinch of salt and a squeeze of lime if desired.

Cut each cooked quesadilla into 3 wedges. Plate two wedges per serving alongside a scoop of rice and beans. Top with shredded lettuce, a scoop (about 2 tablespoons) of pico de gallo, and a dollop (about 1 tablespoon) of sour cream. Sprinkle chopped cilantro and serve lime wedges and hot sauce on the side.