Olympic Bean and Cheese Open Faced Quesadillas

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein, All in for Whole Grains

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Olympic Bean and Cheese Open Faced Quesadillas

Our classes love to make and eat these quesadillas.

Ingredients

• Pico de Gallo
• ● 1 clove garlic, minced
• ● 4 tomatoes (preferably Roma) roughly
• chopped
• ● 3 green onions, chopped
• ● ⅓ cup cilantro, chopped
• ● 1 lime, juiced
• ● 1 jalapeño pepper, stemmed and diced
• (optional*)
• ● ½ teaspoon kosher salt
• Quesadillas
• ● 6 (8 inch) whole wheat tortillas
• ● 2 cups cheese (Monterey Jack or Cheddar),
• shredded
• ● 3 assorted baby bell peppers, sliced circles
• ● 6 cherry tomatoes, sliced circles or halved
• ● 1 purple onion, sliced circles
• ● 1 can refried beans ((15.5 ounces black or
• pinto)
• ● ¼ cup salsa
• ● 2 Tablespoons cilantro
• ● ½ teaspoon olive oil

Directions

1. Pico de Gallo Salsa
2. 1. Mince the garlic and chop the tomatoes, green onions, and cilantro.
3. 2. Slice jalapeño pepper in half, remove pith, seeds, and stem and dice (optional).
4. 3. Juice the lime and add the salt.
5. 4. Combine all ingredients in a large bowl and mix well.
6. Quesadillas:
7. 5. Grate the cheese.
8. 6. Slice the small peppers and purple onion into very thin circular slices (to make the Olympic rings) and
9. cut the cherry tomatoes in half (to put in the middle of the rings).
10. 7. Put the beans in a bowl and mix with the salsa to moisten.
11. 8. Scoop a heaping spoonful of the bean mixture onto one side of each tortilla, smear with a spoon and
12. sprinkle it with cheese.
13. 9. Arrange the pepper and onion rings and cherry tomatoes to look like the Olympic symbol.
14. 10. Add the olive oil to a large pan and heat it on medium-high heat.
15. 11. Place each tortilla on the pan and cook until brown on the bottom and the cheese is melted (3-4
16. minutes).
17. krb 9/15/23
18. 12. Serve with Pico de Gallo, sprinkle with cilantro and any other toppings. Enjoy!