Ingredients:
4 guajillo peppers (seedless and stemless)
1 ancho pepper (seedless and stemless)
1/2 onion
2 garlic cloves
2 cups of pinto beans
1 tsp of chicken bouillon
salt to taste
black pepper to taste
8 oz of queso fresco
16 corn tortillas
1 cup of crumbled queso fresco
1/2 cup of red onion (chopped)
1/2 cup of chopped cilantro
cooking oil
Preparation:
Add the peppers, onion, and garlic to a pot and add enough water to cover; put the lid on and cook on high for 15 minutes. Then add everything in a blender with some of the liquid, just enough to blend it, and blend; add the pinto beans and don’t drain them; add them like that with the liquid, and blend all together. In a pan on medium heat, add about 2 tbsp of cooking oil and then all the sauce; add the chicken bouillon and season with salt and black pepper; stir, and cook until it starts bubbling; turn the heat off. In another pan, add cooking oil to fry the tortillas on both sides, add a slice of queso fresco and fold like a quesadilla. You need to slightly fry them, this helps the tortilla not to get soggy, but you can fry them as crispy as you want. Add the quesadillas in the bean sauce, soak them, take them out, and serve on a plate; put some crumbled queso fresco on top, cilantro, and chopped onions.