If you plan to make chicken and pepper jack quesadillas you’ll have enough leftover cheese to make this fabulous bean dip. It’s so easy and ready in about 7 minutes. I start with thawed pintos I’ve made in batches and frozen. I open a quart size bag and place in a microwave safe dish and microwave for five minutes on 70% power. The beans can be mashed with the back of a spoon if you like it creamy or leave whole if you desire as a side dish. Then I top with pepper jack cheese and homemade pico de gallo. I microwave on high for an additional 2 to 3 minutes until piping hot.

There are several ways to serve this frugal item:

• Serve with tortilla chips as a kickin’ bean dip
• Top with shredded convenience chicken or taco meat for a main entree
• Serve as a side dish with any Mexican entree, like chicken fajitas
• Roll inside a tortilla for a scrumptious bean and cheese burrito
• Roll in corn tortillas and top with enchilada sauce for incredible bean enchiladas
• Use as a base for your next 9 layer dip
• Grill inside a quesadilla and add leftover steak, chicken or pork