Name: Quesadillas
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 hors d'oeuvre or snack servings
Ingredients: 1/4 lb pepper Jack cheese, coarsely grated (1 3/4 cups); 1/2 cup canned black beans, rinsed and drained; 2 tablespoons finely chopped fresh cilantro; 1/2 teaspoon ground cumin; 1 to 2 tablespoons vegetable oil; 8 (7-inch) flour tortillas (not low-fat); 1/2 cup chunky salsa

A hint of cumin and a touch of salsa make this quesadilla a standout.

Recipe information

Total Time
20 min
Yield
Makes 4 hors d'oeuvre or snack servings

Ingredients

1/4 lb pepper Jack cheese, coarsely grated (1 3/4 cups)

1/2 cup canned black beans, rinsed and drained

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon ground cumin

1 to 2 tablespoons vegetable oil

8 (7-inch) flour tortillas (not low-fat)

1/2 cup chunky salsa

Preparation

Step 1
Stir together cheese, beans, cilantro, and cumin.
Step 2
Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
Step 3
Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.

TagsQuesadilla Monterey Jack Cheese Dairy Bean and Legume Vegetable Main Side Dinner Lunch Nut Free Vegetarian Easy 5 Ingredients or Fewer 30 Minutes or Less Saute Gourmet

Recipe notes

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