Meatball Quesadillas
- SERVES
- 6
- COOK TIME
- 25 Min
Our Test Kitchen whipped up a batch of these the other day, and they were gone in no time -- just delicious!
What You'll Need
- 1/2 (16-ounce) jar spicy black bean dip
- 12 (8-inch) flour tortillas
- 30 to 32 frozen cooked meatballs, thawed and crumbled (see Note)
- 1 1/2 cup (6 ounces) shredded Monterey Jack cheese with peppers
- 1 small green bell pepper, diced
What to Do
- Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas
- Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted. Cut each into 4 wedges, and serve with desired toppings such as sour cream or salsa.
Notes
Look for frozen cooked meatballs in the freezer section of your grocery store. The packages come with 30 to 32 meatballs per pound. They're a handy alternative to regular ground beef because they're already cooked. Just thaw them in the fridge in the morning, and they'll be ready in the evening for these quesadillas.
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roseguy
May 04, 2013
sounds good.. where do you buy the black bean dip? never heard of it in MI
psibley29 6052704
Feb 10, 2013
I think it is going to be a real trick to flip an 8" or 10" filled tortilla. Hoe do you do it?
Test Kitchen Team
Feb 11, 2013
Once the quesadilla cooks on one side, the cheese will have melted and the tortillas will be stuck together, which will make for easier flipping. Make sure to use a nonstick skillet or griddle and a large spatula and go slow. It will be easier than you think. Thank you for the question and enjoy!
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