This is a great recipe to make with young kids. They can help by mashing the chili beans, adding the shredded cheese, and using the pizza cutter to cut the quesadilla. Print Ingredients 4-10” flour tortillas 1-15 oz. can chili beans 1 cup Monterey Jack cheese, shredded Salsa Sour cream Guacamole Total Time: 15 minutes Prep Time: 5 minutes Cooking Time: 10 minutes Number of Servings : 4 Serving Size: 1/2 quesadilla This is a great recipe to make with young kids. They can help by mashing the chili beans, adding the shredded cheese, and using the pizza cutter to cut the quesadilla. Directions Open can of chili beans, pour into a small bowl, and mash with a fork. Place two tortillas on a flat baking sheet. Divide mashed beans in half. Spread half of the mashed chili beans on each tortilla. Sprinkle 1/2 cup of cheese over beans on each tortilla. Top with second tortillas, slip off baking sheet into a nonstick saute pan and cook over medium heat until cheese melts and quesadilla starts to get golden brown. Turn over once to brown the second side. Transfer to a cutting board and then cook the second quesadilla. Cut each quesadilla into four servings with a chef’s knife or pizza cutter and serve warm. Top, if desired, with salsa, sour cream, or guacamole.