These quesadillas are filled with delicious fresh ingredients.
2 cups Corn kernels (fresh or frozen) 1 small red bell Pepper, finely chopped1/2 small red Onion, finely chopped 1/4 cup chopped Cilantro leaves 1 small Jalapeno, seeded and minced Freshly ground Pepper, to taste 1 tablespoon fresh Lime juice 2 (13 inch) whole-wheat Tortillas1 (15 ounce) can Pinto beans, rinsed, drained and mashed3/4 cup shredded reduced-fat Monterey Jack cheeseReduced-fat Sour Cream (optional)
To make the salsa, combine the corn, red pepper, onion, cilantro, jalapeno, salt and pepper in a bowl. Mix in the lime juice and set aside. Spray a large skillet with cooking spray. Set it over medium-high heat. When the pan is very hot, add a tortilla. Heat the tortilla for about 30 seconds. Cover half of the tortilla with half of the beans and cheese and a small handful of the salsa. Fold the empty side over the filling. Cook for 1-2 minutes on each side until golden brown and cheese is melted. Repeat for the second tortilla. To serve, cut each quesadilla in half. Place 1 half on each of 4 plates. Top with a quarter of the salsa and sour cream (if using). Serve immediately.
Makes 4 servings.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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