These are absolutely delish and super easy to make. It made enough for dinner for two and some left over for lunch. I will definitely be making this recipe, or some derivative of it, again.
Crisping the bacon was a pain in the butt (since mine was frozen) and took the most time. This recipe would have come together very quickly had it not been for the bacon. G and I think the quesadillas would have been just as yummy without it, since you could barely taste it.
Next time I might nix the bacon and add some avocado for good measure. Do not underestimate the sour cream and salsa in this recipe; they are essential to the success of the dish.
4 large flour tortillas
1/2 cup cream cheese at room temperature
3/4 cup tinned black beans, drained and rinsed
6 strips bacon, cooked until crisp
1/2 cup chopped green onion
1/4 cup chopped fresh coriander
1 cup grated medium cheddar cheese
1 cup grated Monterrey Jack cheese
hot sauce (optional)
2 tablespoons vegetable oil * I used a tsp for each
good quality salsa and sour cream for dipping
Lay out tortillas on a work surface. Spread cream cheese evenly over all 4 tortillas. Spoon black beans over 2 tortillas then crumble bacon over beans. Sprinkle bacon with green onions and coriander and divided grated cheeses evenly between the 2. Add hot sauce if you wish, sandwich tortillas together and press gently.
Heat a large sauté pan over medium heat. Add 1 tablespoon of oil and gently place in quesadilla. Cook until tortilla is crisp and golden, about 4 minutes, then gently flip and cook until crisp, another 3 to 4 minutes.
Remove and let rest for 3 minutes before slicing. Repeat with remaining quesadilla.
Slice each quesadilla into 6 and serve with salsa and sour cream.