Ingredients:
- 1–2 cups leftover Mexican restaurant rice and beans
- 1 small onion, thinly sliced
- 1–2 peppers of your choice (any color), thinly sliced
- 1–2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 2–4 flour tortillas
- 1–2 tsp hot sauce (adjust to taste)
- 1 tbsp oil or butter
- Optional: leftover salsa, avocado, or sour cream for serving
Instructions:
- Prep the veggies: Heat a skillet over medium heat with a bit of oil. Sauté the onions and peppers until softened and slightly caramelized, about 5–7 minutes.
- Revive the leftovers: In a separate pan or in the same skillet pushed to the side, warm up the leftover rice and beans. Stir in hot sauce for a flavor boost.
- Assemble the quesadilla:
- Place a tortilla on a flat surface.
- Spread a layer of rice and beans.
- Add sautéed onions and peppers.
- Sprinkle a generous layer of cheese on top.
- Top with another tortilla.
- Cook to perfection: Heat a skillet over medium heat with a little oil. Carefully place the assembled quesadilla in the skillet. Cook 2–3 minutes per side, until the tortilla is golden brown and crispy and the cheese is melted.
- Serve and elevate: Cut into wedges. Serve with salsa, sour cream, or avocado if you like.
Tips to Maximize Flavor Without Extra Cost:
- Use any leftover herbs or tiny bits of meat from your fridge.
- Add a sprinkle of cumin or smoked paprika to the beans for an extra kick.
- Toasted edges = instant gourmet upgrade.
