Black Bean Pepper Jelly Quesadillas with Cheddar

Black beans need a different filling method from an egg-and-sausage breakfast quesadilla. Partly mashing the beans helps hold these wedges together, while warming them until excess liquid evaporates keeps the tortilla from becoming soggy. Southwestern Chipotle Pepper Jelly adds a small smoky-sweet accent between the beans and cheese.

Jump to ingredients · Method

Use Grandma Jones' Southwestern Chipotle Pepper Jelly for the flavor described here. Southwestern Chipotle is in the brand's Medium heat category. Check the current product label for ingredients and storage directions.

Yield: 2 main-dish servings. Prep: about 10 minutes. Cook: about 15 minutes. Timing varies with equipment and ingredient size.

Ingredients

• 1 15-ounce can fully cooked black beans, drained and rinsed
• 1 teaspoon olive oil for the filling
• 2 tablespoons finely diced red onion
• 1/4 teaspoon ground cumin
• 1 tablespoon water, plus more only if needed
• 1/8 teaspoon fine salt, or to taste
• 2 large 10-inch flour tortillas
• 3/4 cup shredded cheddar cheese
• 2 teaspoons Southwestern Chipotle Pepper Jelly
• 1 teaspoon neutral oil for the pan, divided
• Lime wedges, for serving

Method

1. Prepare the bean filling. Heat olive oil in a skillet over medium heat. Cook the onion about 3 minutes until softened. Add beans, cumin, water and salt. Warm about 3–4 minutes, then mash roughly half the beans with a fork or potato masher. Cook off loose liquid so the mixture is spreadable, not soupy.
2. Assemble thin layers. Lay out the tortillas. On one half of each, spread 1 teaspoon jelly, then divide the beans over that half, leaving a small margin at the edge. Divide cheddar over the beans and fold the bare halves over the filling. Do not pack filling right to the edge.
3. Cook one at a time. Wipe the skillet if necessary and set it over medium-low heat. Brush lightly with half the neutral oil. Cook one folded quesadilla about 2–3 minutes per side, pressing gently with a spatula, until golden outside, hot inside and the cheese has melted. Repeat with remaining oil and the second quesadilla.
4. Rest briefly and cut. Transfer to a board and rest about a minute before cutting into wedges. Serve promptly with lime. If the tortilla browns before the filling warms and cheese melts, lower the heat rather than adding more oil.

Adjust texture and serving

The filling leaks

Keep the layers relatively thin and leave a margin. Any extra beans can be served alongside rather than squeezed into a tortilla that will not close.

The quesadilla is wet

Drain beans well and cook away loose liquid before assembly. Avoid spooning wet salsa into the filling; offer it separately if desired.

Change the cheese

A similar melting cheese can replace cheddar, but check its saltiness before increasing seasoning. A thick layer of additional jelly is more likely to dominate than improve the filling.

Build the meal

A crisp cold salad works well alongside. The coleslaw recipe offers a different texture without requiring another hot pan. See the separate pepper jelly coleslaw for that preparation.

Storage and ingredient checks

Refrigerate prepared food promptly in shallow containers at 40°F or below. Refrigerate within two hours, or one hour above 90°F. As a conservative home-leftover guideline, use within three to four days or sooner if an ingredient has a shorter remaining storage window. For crisp raw salads, quality is best close to assembly. Reheat cooked leftovers to 165°F; serve raw salads cold. Jelly and vinegar do not make these dishes shelf-stable.

Cheddar contains milk and flour tortillas usually contain wheat. Inspect jelly, spices and tortilla labels for any other relevant ingredients.

References: safe chilling guidance and the cooking and reheating chart. For another preparation, browse the recipe collection or compare the lineup in Find Your Flavor.