bean-corn-quesadillas
Ingredients
/2 cup frozen whole-kernel corn, thawed
2 tbs thinly sliced green onion (I used extra)
1/4 tsp ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)
2 tbs thinly sliced green onion (I used extra)
1/4 tsp ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)
Methods/steps
Combine first 4 ingredients in a medium bowl, and stir well
Spread about
1/2 cup bean mixture over each of 4 tortillas, and top each with 3
tablespoons cheese and remaining tortillas
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot
Add 1 quesadilla, and cook 3 minutes on each
side or until golden
Remove quesadilla from skillet; set aside, and keep
warm
Repeat procedure with remaining quesadillas
Cut each quesadilla into 4 wedges
Serve warm with sour cream
Garnish
with cilantro springs and jalapeno peppers, if desired
Yield: 4 servings
(serving size: 4 wedges and 2 tbs
sour cream)
Spread about
1/2 cup bean mixture over each of 4 tortillas, and top each with 3
tablespoons cheese and remaining tortillas
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot
Add 1 quesadilla, and cook 3 minutes on each
side or until golden
Remove quesadilla from skillet; set aside, and keep
warm
Repeat procedure with remaining quesadillas
Cut each quesadilla into 4 wedges
Serve warm with sour cream
Garnish
with cilantro springs and jalapeno peppers, if desired
Yield: 4 servings
(serving size: 4 wedges and 2 tbs
sour cream)
Reviews
