I love Mexican food. I grew up on it living in Southern California. This recipe is so versatile. I have made this recipe with pulled pork, shredded beef and chicken. This recipe can be easily frozen and made for a later date.

4 cups of meat shredded
1 can of black beans, drained
1 can of corn, drained
1 small onion, diced
1 small jar of pimentos, drained
1/4 t salt
1/4 t garlic powder
1/2 t chili powder
2 cups of shredded cheese (I never measure cheese!)
6 10″ flour tortillas, burrito size
2 T oil
2 aluminum (disposable) pizza pans (sold in grocery store)

Salsa, sour cream, avocados or guacamole, black olives or whatever you like.

In a large bowl, combine beans, corn, onion, chili powder, salt and garlic powder. Add meat of your choice. Mix to combine.

Put one tortilla on your disposable pizza pan. Use one quarter of the meat mixture and spread on top of tortilla. Top with cheese. Put another tortilla on top. Spread another quarter of meat mixture. Top with cheese. The cheese will melt when you bake this and be the glue that holds everything together. Brush top of tortilla with oil. **If you choose to put this in the freezer, wait until you bake it to put the oil on the top of the tortilla. You should have enough next mixture to make another double stack quesadilla. You also can make single stacks and I do that often.

Bake at 400 degrees for 20 minutes. Or until the cheese is melted and quesadillas are brown and crispy. Use a pizza cutter and slice like a pizza. Serve with your favorite toppings. Enjoy!




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