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When it comes to quick and satisfying meals, few dishes can match the versatility and appeal of quesadillas. Traditionally enjoyed as a simple snack or a light meal, quesadillas can be tailored to fit a variety of tastes and dietary preferences. They can be filled with a wide range of ingredients, making them an excellent canvas for creativity in the kitchen. One such creative spin on this beloved dish is the Roasted Garlic White Bean Quesadilla Wedges. This recipe not only elevates the classic quesadilla with rich flavors but also infuses it with nutritious ingredients, making it a perfect choice for both casual dining and entertaining guests.

Roasted Garlic White Bean Quesadilla Wedges

Discover a delicious twist on a classic favorite with Roasted Garlic White Bean Quesadilla Wedges! This easy recipe combines the sweet, buttery essence of roasted garlic with creamy white beans for a nourishing meal that's full of flavor. Perfect for a quick weeknight dinner or entertaining guests, these quesadilla wedges are not only satisfying but also a healthy option packed with protein and fiber. Elevate your quesadilla game and impress everyone at the table with this delightful dish.
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Ingredients
  

1 head of garlic

1 can (15 oz) white beans (cannellini or navy), rinsed and drained

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Sliced jalapeños, for serving (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Allow to cool, then squeeze the cloves out into a bowl.

    Prepare the Bean Mixture: In a mixing bowl, combine the roasted garlic, white beans, ground cumin, smoked paprika, salt, and pepper. Mash the mixture with a fork or potato masher until mostly smooth but still slightly chunky.

      Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Spread a generous amount of the white bean mixture over half of the tortilla, then top with a mix of Monterey Jack and cheddar cheese. Fold the tortilla in half to create a semi-circle. Repeat with the remaining tortillas, bean mixture, and cheese.

        Cook the Quesadillas: Heat a non-stick skillet or griddle over medium heat and add a tablespoon of olive oil. Place one quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more olive oil as needed.

          Slice and Serve: Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute before slicing into wedges. Garnish with chopped fresh cilantro and serve with sour cream or Greek yogurt and sliced jalapeños on the side if desired.

            Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings