Hands On: 30 minutes
Total: 30 minutes
Makes: 6 servings (1 quesadilla plus 1-1/2 tablespoons 'salsa' each)
Ingredients
1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup drained, rinsed Ranch Style Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional
Directions
1. Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
4. Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.
Cook's Tips
Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.
Nutrition Facts
Amount per Serving
Calories 333
%Daily Value*
Total fat 15 g 23%
Saturated fat 8 g 40%
Cholesterol 40 mg 13%
Sodium 793 mg 33%
Carbohydrate 36 g 12%
Dietary fiber 3 g 12%
Sugars 5 g 1%
Protein 14 g 28%
Vitamin A 6%
Vitamin C 4%
Calcium 33%
Iron 14%
