I love football. I love food. I love that these two go perfectly together. Oh my gosh I love it!!!! I wish you could see me right now. In fact, Mr Handsome is standing right here teasing me, “why are you smiling at your computer?! haha, you dork.” And he’s right. I’m totally grinning because there is nothing better than game day food. Well, maybe a good summer BBQ. But, mostly game day food. The Superbowl is especially great about pulling out every dang good, lip smackin’, artery clogging deliciousness. They are fried folks. I don’t want to toot my own horn, but twist my arm, I will. This simple appetizer is so unsuspecting, but it will rock your world. GUARANTEED. So glad I got to work with Old El Paso on this recipe!
I’m not sure how I ever survived not eating guacamole growing up, but until I was in high school I never touched the stuff. Mexico is what changed me of my ways. We went to Cabo San Lucas as a family and while we were lounging at the pool one day we ordered pool side nachos. They were loaded with beans, chicken, cheese and guacamole. I had tried guacamole back in Washington where we lived and thought it was spicy grossness, but this was different. There was only lime juice, salt and cilantro and it was so fresh and amazing. It converted me for life and while I still don’t love a super spicy guacamole I do love many different variations. I especially love how it can break up flavors, spicy and cool, crunch and creamy.
I mean, could these be any easier? Just corn tortillas, beans and cheese. The end. Nothing crazy, no pre cooking meat or veggies. Just the basics. And sometimes that’s what’s best, the basics. I did want to show you though, corn tortillas are not very pliable or tender, and you definitely want them to be the most delicious when you eat them, so it’s best to cook them first. If you’re short on time you can totally skip it and just lay one tortilla on top of the other, but again, I would always take the time to cook them. Get a pan super hot, cook for a few seconds on each side to bring out their natural flavor and then proceed.
Now, we didn’t just want any ol’ quesadilla so not only are these fried in individual triangles which allows some of the filing to ooze out and give a crispy bite, and crispy cheese edges, but we also used Old El Paso Taco Seasoning in the filling and pepperjack cheese so that the filling would be a burst of flavor. Then you dip it in the cool, creamy guacamole and it’s like perfection in every bite. It’s all about the little details, and trust me, adding a little seasoning really punches up the flavor.
Deep Fried Bean and Cheese Quesadilla
- 1 Can Refried Beans
- 2 Teaspoons Old El Paso Taco Seasoning
- 2 Cups Pepperjack Cheese, grated
- 12 Corn Tortillas
- Oil for frying
- Guacamole for Dipping
- Heat a small skillet over medium high heat and cook one tortilla for a few seconds on each side.
- Meanwhile, mix the beans and taco seasoning together. Set aside.
- Lay each tortilla out flat, and cover half of it with the bean mixture and about ¼ cup of the cheese. Fold the tortilla in half see note and slice down the middle, creating two triangles.
- Heat a medium skillet over medium heat. Add 1 tablespoon of canola oil and heat until shimmering. Add a couple of the triangles at a time, cooking until golden on each side, about 1-2 minutes.
- Drain between two paper towels and serve immediately.