Pepperoni Cheese Quesadillas
|Sliced pepperoni||1⁄2 Pound|
|Canned refried beans||16 Ounce (1 Can)|
|Flour tortillas||8 (6 Inch)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Monterey jack cheese||8 Ounce, shredded (2 Cups)|
|Sour cream||1 Cup (16 tbs)|
|Salsa||11 Ounce (1 Jar)|
Fry the pepperoni in a 12 skillet over medium heat for about 5 minutes or until browned.
Remove from skillet.
Wash and dry the skillet.
Spread refried beans over 4 tortillas on 1 or 2 baking sheets.
Sprinkle with onion and half the shredded cheese.
Sprinkle with the pepperoni slices and the remaining shredded cheese.
Top each stack with a tortilla.
Preheat the skillet over medium heat.
Heat each quesadilla in the skillet for 3 to 5 minutes or until golden brown and cheese is melted.
Remove to warmed serving plates.
Keep warm until served.
Cut each quesadilla into 4 wedges and serve with sour cream and salsa.