Lunch

Colby Jack Cheese Quesadilla

A simple, cheesy gluten-free quesadilla layered with Boar's Head Colby Jack and smashed pinto beans, griddled until golden and melty, and finished with your favorite toppings.

Courtesy of Cindy Gordon

1 Yield

Stovetop Method

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A quick, satisfying lunch with minimal ingredients. A gluten-free tortilla is layered with Colby Jack cheese and smashed pinto beans, folded and griddled until golden, then topped with sour cream, guacamole, salsa or fresh herbs — whatever you have on hand.

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Ingredients

Yield: 1

• 1 gluten-free soft tortilla shell
• ½ cup pinto beans, smashed
• 2 slices of Boar's Head Colby Jack Cheese
• optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions

Instructions

Courtesy of Cindy Gordon

1. In a medium skillet over medium heat, warm the soft tortilla shell.
2. Place one slice of Boar's Head Colby Jack cheese on half of the tortilla.
3. Next, layer the smashed beans on top of the cheese slice.
4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro, or green onions.