Reviewed: May 17, 2013

These were a huge hit at my house! I lightly butter the top tortilla before flipping to ensure both sides brown up equally. Otherwise, this recipe is good just as written. Thanks for sharing, EFasse!

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Reviewer:

Anita

Cooking Level: Expert

Reviewed: May 15, 2013

So good! I made twice so far and they are easy and tasty! I prefer using scallions instead of regular onion.

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Reviewer:

katiesmommy

Cooking Level: Intermediate

Reviewed: May 11, 2013

This is a very tasty dish! I decided to try something new for dinner and these were simple and so good. My mom, sister, and my sister's boyfriend enjoyed them as well! I'm not big on meat (eat it once or twice a week)but my family is so I added some ground turkey to it for them and it turned out to be a great addition! When writing the ingredients for this recipe down I somehow wrote mozzarella instead of Monterrey jack and when I realized my mistake (after returning from the store of course) I decided to use some pepper jack cheese that I had instead which worked well. I also put a small amount of butter directly on one side of each tortilla (instead of in the skillet) to ensure the tortilla would be more evenly browned and crisp. Other than those few adjustments, I kept the recipe as is and think it turned out great! Thanks for sharing this yummy treat. :)

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Reviewer:

Queen Foodie

Home Town: Kansas City, Kansas, USA

Reviewed: May 10, 2013

this is probably is one of the most AWESOME quesadilla i have ever had. With the black beans and salsa amd corn.I will be making this for a while.

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Reviewer:

leslieyates

Reviewed: May 6, 2013

Quesadillas aren't folded! Put one tortilla in the skillet, add the filling, cheese, then put the other tortilla on top. Flip like a grilled cheese. So much easier! Then cut into wedges to serve, just like in a restaurant.

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Reviewer:

joday

Reviewed: May 5, 2013

Easy and kid friendly. I left out the pepper flakes. Will make again.

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Reviewer:

Jillr

Reviewed: May 3, 2013

loved it couldn't find jack cheese used queso, top with sour cream and guacamole, also used a little shredded chicken

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Reviewer:

BR549

Cooking Level: Expert

Living In: Pevely, Missouri, USA

Reviewed: May 3, 2013

I have been cooking this recipe for a few years now and we love it.

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Reviewer:

Carol

Reviewed: May 3, 2013

I used the recipe as a guideline only, after reading the reviews. They made sense. I sauteed black refried beans, frozen corn (no need to thaw), green onions, then add cumin, cayenne, generous shakes of Tapatio, and salt and pepper. Heat all that thoroughly, then spread the thick paste onto half the raw flour tortilla, cover with medium cheddar (my preference) and lightly brown on both sides. I rate my recipe a 5!

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Reviewer:

rebelene57

Reviewed: May 3, 2013

Thanks you so much for this lovely recipe,EFasse. I added 1/2 tsp. cumin and 1/4 tsp of coriander. I didn't have Monterey Jack cheese so I used mixed blend Italian (wonderful). I used 4 burrito size tortillas and baked in the oven 350 degrees for 8 minutes and then broiled until toasty on the middle rack. Awesome!!! Topped with peach salsa and sour cream. I will defintely use this recipe again and again!!

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