Late-Night Quesadilla with Beans and Cheese

The quesadilla is Mexico's great democratic comfort food — available at street stalls at 2am and just as welcome at the family table. This refried bean and cheese version is the definitive late-night version: a few pantry staples, one pan, ten minutes, and you are eating something genuinely delicious.

Serves: 2

Ingredients

• 4 medium flour tortillas (25cm / 10 inch)
• 200g (7 oz) refried beans (canned or homemade)
• 150g (5.5 oz) Oaxacan cheese or mozzarella, shredded
• 1 jalapeño, thinly sliced
• 0.5 tsp (2.5ml) cumin
• 0.5 tsp (2.5ml) chili flakes
• 1 tbsp (15ml) vegetable oil or butter
• Sour cream, salsa, and pickled jalapeños to serve

Instructions

1. Stir cumin and chili flakes into the refried beans. Taste and adjust seasoning — canned beans often need a pinch of salt.
2. Heat a large dry skillet or comal over medium-high heat until quite hot.
3. Lay one tortilla flat. Spread half the refried beans evenly over one half of the tortilla. Top with half the cheese and a few jalapeño slices. Fold the tortilla in half.
4. Add a thin slick of oil to the hot pan. Place the folded quesadilla in the pan and press gently with a spatula.
5. Cook for 2-3 minutes until the underside is golden brown and crisp. Flip and cook another 2 minutes until cheese is fully melted and the second side is equally golden.
6. Remove from heat, let rest 30 seconds, then cut into wedges.
7. Repeat with remaining ingredients.
8. Serve with sour cream, salsa, and extra pickled jalapeños on the side.

Cook's Notes: A cast iron pan gives the best char. If you have leftover rice, a thin layer inside adds great texture and makes the quesadilla more substantial. For a street-style touch, finish with a squeeze of lime and a sprinkle of cotija cheese.