1 lb. cooked pinto beans or black beans
1 tsp. bacon grease
1/4 lb, crumbled bacon
10-inch diameter cast-iron skillet
1 tsp. cumin
1/2 tsp. epazote
1 tsp.. fresh-ground black pepper
4 oz. each, crumbled pepper jack and sharp cheddar cheese
4 oz. each jalapeno and banana pepper rings
10 flour tortillas, 10-inch diameter or larger
12-inch diameter or larger cast-iron skillet

Optional:
1/2 pound fresh shrimp or chicken
1 tbsp. real butter or olive oil
Saute pan

Step 1: Melt 1 tsp. bacon grease in a 10-inch diameter cast-iron skillet. Add pinto or black beans and the crumbled bacon. Add cumin, epazote and black pepper. Stir until well-mixed while mashing the beans with the back of a spoon until they become a smooth paste.

Step 2: Spread 3 tbsp. of the bean mixture on a flour tortilla, all the way to the edge. Add a handful of shredded cheese and a sprinkling of jalapeno and banana pepper rings. Fold the tortilla in half, pressing the edges together to make uncooked quesadillas.

Step 3: Wipe the 12-inch diameter cast iron skillet with olive oil all over the bottom and up the sides. Preheat the skillet for two to five minutes on medium-high.

Step 4: Place the uncooked quesadilla in the pan and turn heat to medium. Allow the quesadilla to pan-fry for four minutes before flipping it to the other side. Pan-fry the quesadilla for another four minutes or until the cheese begins to ooze.

Step 5: Remove quesadillas from heat and serve them with sliced pepper rings, sour cream, chopped green onion tops and homemade salsa.

Step 6: Toss chicken in a heated skillet with 1 tbsp. olive oil and 1 tsp. fresh-ground black pepper. Sear the chicken and pan-fry it for 8 to 10 minutes until well-done.

Step 7: Heat 1 tbsp. butter in skillet. Toss in the shrimp and stir-fry it for three to five minutes. Serve the chicken and shrimp over your quesadillas.

Tips: Substitute olive oil for bacon grease and butter and omit the chicken, shrimp and bacon for a vegan alternative.