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Huevos Rancheros Quesadilla



– 3 Tbsp Real California butter, divided, plus more as needed for pan – ½ red onion, diced – 1 (15 ounce) can black beans, drained and rinsed – 1 plum tomato, seeded and diced – 6 large eggs, beaten – ⅓ cup grated Real California Oaxaca cheese – ⅓ cup grated Real California Asadero cheese – ⅓ cup grated Real California Pepper Jack cheese – 3 (10 inch) flour tortillas – Green onion, for garnish – Real California Sour cream, for dipping – Kosher salt and freshly ground black pepper, to taste :Hispanic Dairy
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1. Melt 1 Tbsp butter in a large non stick skillet over medium high heat. Add the onion and saute until tender, about 4 minutes. Toss in the black beans and tomato and stir until the tomato breaks down and liquid evaporates. Season with salt and pepper.

2. Add the eggs to the center of the pan, and stir constantly with a rubber spatula until they begin to set. Fold into the beans. Remove to a bowl.

3. Wipe out skillet and place over medium heat. Add 1 Tbsp butter and once melted, add tortilla and sprinkle with ⅓ of the cheese. Let sit for about a minute so the cheese begins to melt. Add ⅓ of bean and egg mixture to one half of the tortilla then fold over to create a half circle. Cook until cheese is melted and outside is golden, flipping until evenly golden. Remove and repeat with remaining tortillas.

4. Cut into wedges and top with sour cream and sliced green onions before serving.

Per Order:

Makes 3 quesadillas