Crispy, golden tortillas give way to a warm, melty interior that's packed with flavor, thanks to the zesty heartiness of Pace® Picante Sauce and the smoky heat of Pace® Classic Taco Signature Sauce. The scallion, fresh chile, and garlic bump up the aroma and depth, while pickled jalapeño adds some extra spice and brininess.
Ingredients
- 3 tablespoons olive oil, divided
- 2 medium green onion (scallion), finely chopped (about 1/3 cup)
- 1 medium-size red Fresno chile or jalapeño pepper, seeded and finely chopped (about 1 1/2 tablespoons)
- 1 teaspoon chili powder
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1/4 cup Pace® Picante Sauce
- 1/4 cup Pace® Signature Sauces Classic Taco Sauce
- 2 tablespoons finely chopped pickled jalapeño pepper, plus 2 teaspoons brine from the jar, divided
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 4 (8-inch) flour tortillas
Instructions
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Tips
- Can’t find Fresno chiles? Jalapenos also work great here.
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Step 1
Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add scallions, Fresno chile, and chili powder; cook, stirring often, until softened, 1 to 2 minutes. Stir in beans, Pace® Picante Sauce, and Pace® Classic Taco Sauce; bring to a simmer over medium, and cook, stirring and roughly mashing about 1/2 of the beans with back of a spoon or spatula, until thickened, about 3 minutes. Remove from heat, and stir in pickled jalapeño brine.
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Step 2
Lay tortillas flat on work surface. Spread 1/4 cup of bean mixture evenly over half of each tortilla. Sprinkle bean mixture evenly with cheese and pickled jalapeños. Fold tortillas in half to cover filling, and gently press to flatten. Wipe skillet clean.
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Step 3
Heat 1/2 tablespoon of the oil in clean skillet over medium. Place 2 of the folded tortillas in skillet, and cook, undisturbed, until browned and crispy on underside, about 1 minute. Brush tops of tortillas evenly with 1/2 tablespoon of the oil, carefully flip, and continue cooking, undisturbed, until browned on other side, about 1 minute. Transfer quesadillas to a cutting board, and repeat with remaining 2 tortillas and 1 tablespoon oil. Slice each quesadilla into thirds, and serve with sour cream and Picante Sauce.
