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1
Preheat the oven to 400.
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Arrange 4 tortillas at least an inch apart on a lightly oiled baking sheet.
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3
Spread refried beans evenly over each tortilla.
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4
Spoon a couple of tablespoons of salsa on top of the beans and sprinkle with cheese.
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5
Place the remaining tortillas on top and press gently.
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Bake until the cheese is melted and the quesadillas are warmed through, 10 to 15 minutes.
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Cut each quesadilla into 6 wedges and serve while hot, with more salsa on the side.
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8
Any number of other ingredients dress up these simple quesadillas: sliced olives, corn, chopped scallions, chopped green chiles, small cubes of cream cheese.
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But dont pile it on too thick or the filling will ooze out when you cut the quesadillas into wedgesabout 1/2 inch deep is the maximum.
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If you prefer a stovetop method, warm a lightly oiled skillet on medium heat.
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Cook the quesadillas for 2 to 3 minutes on each side, until the cheese is melted.
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12
If you cant find refried beans that you like, use plain pinto beans or black beans and mash them with the salsa before spreading on the tortillas.
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13
For a weeknight Mexican fiesta, serve with Tomato Tortilla Soup (page 117) and have Mango Coconut Sorbet (page 271) for dessert.
