Plantain and Refried Bean Quesadillas

Although quesadillas get their name from the words queso, Spanish for “cheese,” and illas, from the word tortillas, in Mexico not all quesadillas are made with both—or either—ingredients. In fact, the word quesadilla simply refers to its turnover shape.

In this traditional version from the Gulf of Mexico, refried beans are tucked into a dough made from plantains and fried until crisp. Carmen Titita, one of Mexico’s leading cooks and restaurateurs, does an excellent version at El Bajio, her restaurant in Mexico City.

This recipe is very easy, and it’s worth making a big batch, as you can freeze the quesadillas for months and then cook them as you please. I like to flatten the dough in a tortilla press, but you can also place the ball of plantain dough between plastic sheets or parchment paper and roll out with a rolling pin.

This recipe was excerpted from 'Pati's Mexican Table' by Pati Jinich. Buy the full book on Amazon. Get the rest of Pati Jinich's Smart Leftovers Meal Plan here →