Sharp cheddar (sliced and shredded because we were low on shredded), Hungarian hot peppers, onion, canned black beans, garlic powder, onion powder
this post was submitted on 14 Oct 2026
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The peppers and onions were sauteed first in the same pan! This was the first time I've not used a non-stick pan for the quesadilla portion so I was a little concerned but wanted a pan that would fit the whole tortilla in it without curling. That meant I used plenty of butter in the remnants of the peppers and onions in order to get a nice fried edge.
My technique with single tortilla quesadillas is to get an edge on the side of the tortilla that is going to be the inside first, so you butter both sides, let one fry very slightly (which can cause the tortilla to bubble a bit), then flip, load up with cheese and toppings (cheese both sides because it's the glue that keeps everything in), and then close as the last step (no flipping needed once closed if you time everything right and have the heat level just right).
Alternatively if you want less butter you can throw everything together on your tortilla and put it in a toaster oven or convection oven for a few minutes. Keep an eye on it because it'll only be in the perfect state for a very short time window. That's my lazy/healthy recipe, but a little bit of butter and pan frying truly does make everything taste better.
The black beans were the lazy ingredient as they were just out of a can and rinsed, with nothing else done to them before going in to warm up.
Thanks for the tips!