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Pepperoni Cheese Quesadillas Recipe
|Sliced pepperoni||1⁄2 Pound|
|Canned refried beans||16 Ounce (1 Can)|
|Flour tortillas||8 (6 Inch)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Monterey jack cheese||8 Ounce, shredded (2 Cups)|
|Sour cream||1 Cup (16 tbs)|
|Salsa||11 Ounce (1 Jar)|
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
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.