Mexican Bean and Cheese Pockets |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this simple recipe from Woman's Day magazine. Ingredients:
16 ounces refried beans, heated |
8 (7 inch) flour tortillas |
1/2 cup scallion, sliced |
8 ounces monterey jack pepper cheese, shredded |
1 teaspoon vegetable oil |
Directions:
1. Heat oven to 350°.
2. Stack tortillas and loosely wrap in foil; heat in oven 5 minutes until softened; remove from oven.
3. Put tortillas side-by-side on work surface.
4. Place a heaping tablespoon warm refried beans in center of each tortilla. Top with 1 tablespoon scallions, then a heaping tablespoon of cheese.
5. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides towards the middle.
6. Heat a large heavy skillet over medium-low heat. Brush with oil.
7. Place 4 tortilla pockets smooth side up in skillet. Cook 5 minutes per side until golden and crisp.
8. Keep warm in oven while heating remaining 4 pockets. Serve hot.
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