I've made these several times and my family really likes them. They're a great lunch and they reheat nicely. Delicious!

Made these to go with a roasted chicken. Could have used a salad or slaw with it, but we had none on hand and it was a fine dinner without. Quick and easy. VERY good. Hubs said 5 stars, and he is extremely stingy with his 5 stars. I made flat (full moon) rather that folded (half-moon) quesadillas; I thought that might be easier to eat with the chicken on top like a tostada. I think it would work either way. I fit 6 quesadillas (12 corn tortillas) on the tray. I used parchment paper instead of greasing the tray. I used cooked-from-dry beans (red beans - Rojo de Suelo), so weighed out 30oz of beans. This gave me too much filling (I just eyeballed it and saved the leftovers for something else). I was worried the beans were too soupy (I spooned them out with a strainer-spoon, but didn't want to rinse off the nice broth), and also they didn't mash well; but it was all fine. Using two chipotle chiles wasn't too spicy, but was juuust sneaking up on too spicy. I think going down to 1 chipotle would be fine, too. I have a hunch that the chipotle is what makes them taste so special, and using green chile instead would not be as interesting. I mixed half cheddar and half mozzarella cheese (measured by weight). I did add a small sprinkle of cheese to the second side like the one review said, haha. These would be great for a party. Would want to practice first to see if cooking two pans at once affected how crispy they got.

Used parchment paper and lightly brushed the tortillas with olive oil, also added cheese to both sides because why not! So simple, so good.

My only change would be to line the baking sheet with foil or silicone baking mat for easier clean up. These were perfect for a quick meatless Monday. Used pinto beans which I think mash better than kidney beans.