Pepperoni Cheese Quesadillas Recipe

Summary

Difficulty LevelEasyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Sliced pepperoni1⁄2 Pound
 Canned refried beans16 Ounce (1 Can)
 Flour tortillas8 (6 Inch)
 Chopped onion1⁄2 Cup (8 tbs)
 Monterey jack cheese8 Ounce, shredded (2 Cups)
 Sour cream1 Cup (16 tbs)
 Salsa11 Ounce (1 Jar)

Nutrition Facts

Serving size

Calories 995 Calories from Fat 557

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 29 g144.8%

Trans Fat 0 g

Cholesterol 151.1 mg

Sodium 2779.3 mg115.8%

Total Carbohydrates 63 g21%

Dietary Fiber 7.3 g29.1%

Sugars 9 g

Protein 40 g79%

Vitamin A 26% Vitamin C 16.1%

Calcium 52.6% Iron 61.2%

*Based on a 2000 Calorie diet

Directions

Fry the pepperoni in a 12 skillet over medium heat for about 5 minutes or until browned.
Remove from skillet.
Wash and dry the skillet.
Spread refried beans over 4 tortillas on 1 or 2 baking sheets.
Sprinkle with onion and half the shredded cheese.
Sprinkle with the pepperoni slices and the remaining shredded cheese.
Top each stack with a tortilla.
Preheat the skillet over medium heat.
Heat each quesadilla in the skillet for 3 to 5 minutes or until golden brown and cheese is melted.
Remove to warmed serving plates.
Keep warm until served.
Cut each quesadilla into 4 wedges and serve with sour cream and salsa.
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