Oonidillas! | Quesadillas in the Ooni Koda 16 Pizza Oven

For 4 Quesadillas

Tortillas, 4 (best homemade or from a local tortilleria, store bought still bomb)
Beans, 1 pint drained, bean liquid reserved (I use heirloom beans from Rancho Gordo)
Cheese, 4oz shredded. I like to use a blend of cheeses. Any good melting cheese will do. Monterey Jack or Queso Oaxaca are great choices

Heat your Ooni pizza oven on the lowest setting (temp may vary, error towards the lower end for these). In a medium bowl coarsely mash beans adding back in bean liquid to form a chunky paste, don’t go super thin. Load a tortilla into the oven using a pizza peel to soften, this should only take a few seconds. Remove and place on a clean work surface. Begin by spreading a 2-4 spoonfuls of beans spreading to form a thin layer. Top with a thin layer of cheese and fold over. Load using your pizza peel. Turn and flip as needed till golden and puffed (puffiness varies by tortilla). Remove and let rest briefly on a wire rack. Slice, serve immediately with your favorite salsa, guac, or whatever your heart desires! Or eat plain, they are firemost!

I’m using the 12″ Perforated Peel from Ooni as my quesadilla peel. My pizza cutter does double duty as a quesadilla cutter.