Yields
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Pinto beans, drained: 62%
Pre-Preparation
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Drain pinto beans; do not rinse.
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Preheat oven to 350°F.
Preparation
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In a large bowl or in a Hobart mixer with the paddle attachment, combine beans, cheese, salsa, cumin, and salt; mix well.
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Lay tortillas flat on a clean work table.
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Using a #8 disher, scoop the filling onto one half of each tortilla. Dip the disher in water between scoops for consistent portions.
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Spread the filling evenly over half, stopping 1/2 inch from the edge.
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Fold the tortilla over and press to seal.
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Place quesadillas on parchment-lined sheet pans, edges slightly overlapping.
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If preparing ahead or transporting out: cover with wrap and foil, label, date, and refrigerate until transport or service.
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When ready to serve, heat quesadillas at 350°F for about 10 minutes, or until the internal temperature reaches 165°F.
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Remove from the oven and let rest for 5 minutes to allow the cheese to set.
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Cut quesadillas in half for service. Hold hot until service at 140°F or higher.
Serving
Serving = 1 quesadilla (two halves)
