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Prep time
15 hours
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Cook time
25 minutes
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Serves
4
Author Notes
This is definitely a family staple. A party staple as well. So quick and easy to make and they disappear quickly.
If you have leftovers, they are great in lunch boxes! —kimbaddd
Ingredients
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9
12 inch Flour Tortillas
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1
can refried beans
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3 cups
shredded mexican cheese
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3 cups
protein or veg of your choice
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vegetable oil or spray oil
Directions
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This is a really subjective recipe. My usual is diced cooked chicken as the protein, but I've also used leftover diced steak, leftover diced corned beef, leftover veggies. I've even made ones with scrambled eggs and diced ham or crumbled bacon. This is definitely a riffable recipe. It's perfect for using up leftovers!
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Preheat oven to 375. You will need two baking sheets, sprayed or greased with oil, lightly. Lay two individual tortillas on one cookie sheet, one on the other. Spread each with about three tablespoons of beans. Layer with about 1/2 cup of your protein/veg. Top with 1/2 cup cheese.
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Do this one more time with another 3 tortillas. Stack on top of your already prepped tortillas. Top each stack with the last tortilla. Spray or brush lightly with oil. Bake for about 15 minutes, check to see if browning too much. They typically take about 20 to 25 minutes to cook. If you like crispier quesadillas leave in the full 25 minutes, or maybe a few minutes longer. Cut into quarters and serve.
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