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. To download a Spanish translation of this recipe click here. Print Ingredients 4 10” flour tortillas 1 can (15-16-ounce) chili beans 1 cup Monterey Jack reduced-fat cheese, shredded 1 cup salsa 1 cup lettuce, chopped Total Time: 15 minutes Prep Time: 5 minutes Cooking Time: 10 minutes Number of Servings : 12 Serving Size: 2 slices 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. To download a Spanish translation of this recipe click here. Directions Preheat a large non-stick frying pan over low heat, or warm an electric skillet to 150°. Place tortilla on a plate. Spread half of the mashed beans and cheese on tortilla. Top with a second tortilla. Slip filled tortilla into the frying pan and heat until cheese melts. Assemble second quesadilla while first one is heating. Use a pancake turner to transfer hot quesadilla to a plate. Warm second quesadilla. Cut each quesadilla into 6 pieces with a pizza cutter. Serve warm. Top with salsa and lettuce.