Halloween Party + Cheesy Bean Quesadillas with Paprika Dill Sour Cream

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Howdy y’all!

This was my cowgirl costume last night for my school’s Nutrition Club Halloween Party. I’d never been to a “school party” before so that was new to me! Since the officers (including me, the historian) opened up the club to any major this year, we have been trying to do things that would lure students in! So for Supper Club this month (where we meet monthly to eat and hang out), one of the officers hosted a Halloween party at her house. Everyone brought a dish and there was a “guess how many pieces of bubble gum are in this jar” game along with the Best Costume Contest. Around 20-25 students came; It was a good turn out!

I was thinking there’d probably be a lot of brownies and cookies so  I brought roasted veggie “fingers” (veggies cut in strips with a fancy name ;)) and homemade bread.  But actually there was a good variety of both! 

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In other news, the recipe below is GREAT for college students! It takes no time at all, is very affordable and tastes delicious. You can even make it in the microwave if you so wish!

Also, If you don’t have dill or paprika on hand, you can either omit these spices in the sour cream or use any others that are on hand :) Enjoy!


Cheesy Bean Quesadillas with Paprika Dill Sour Cream
  1. Flour (or corn) tortillas
  2. Refried beans
  3. Shredded cheese
  4. Optional add-ons - black beans, onions, spices, other chopped veggies (cubed potato oven fries are also yummy!)
  5. 1 TBS Butter
  1. Spread a spoonful of refried beans onto a flour (or corn) tortilla.
  2. Sprinkle a bit of shredded cheese on top, along with any add-ons.
  3. Press another tortilla on top.
  4. Melt a little butter in a flat pan (cast iron or another type). Place pre-grilled quesadilla onto pan and cook each side 2-3 minutes on low-medium.
  5. Since all the ingredients are pre-cooked, all you're waiting on is for the cheese to melt. So cook to desired doneness.
Paprika Dill Sour Cream
  1. Plop a spoonful of sour cream onto a plate.
  2. Sprinkle paprika and dill on top (as much as you'd like).
  3. Done!
  1. Cooking time and heat level depends on your stove/pan. The reason I say this is because I have burned quesadillas before when not understanding how a stove works.  Gas stoves are much hotter and will cook quesadillas faster than electric. Also, cast iron pans cook hotter than aluminum or nonstick pans. So if using a cast iron pan, turn the heat to low-medium; but if using a different pan, turn up the heat to medium or medium-high. Most importantly, pay attention to the coloring of your quesadilla to see when it's done.
Oh My Foodness! http://oh-my-foodness.com/
Happy autumn, y’all! :)

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