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By: BEJKN B.
| Description: | ||
| Time: | 25 min (10 min to prepare, 15 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | Mexican | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 cups Sargento Reduced Fat 4 Cheese Mexican Shredded Cheese, divided 1 cup canned black beans, rinsed and drained 3 tablespoons chopped fresh cilantro 2 teaspoons chopped bottled jalapeno peppers 4 (8-inch) fat-free tortillas 1/2 cup chuncky style salsa 1/4 cup fat free or light sour cream (optional) |
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| Directions: | ||
| Combine 1-1/2 cups of cheese, beans, cilantro and jalapeno peppers in medium bowl; mix well. Spoon onto tortillas; fold each tortilla over. Coat large nonstick skillet with cooking spray; heat until hot. Place 2 quesadillas in reduce heat. Cook 2 minutes more or until golden brown on bottom. Turn; sprinkle with 1/4 cup cheese. Cover; reduce heat. Cook 2 minutes more or until golden brown and cheese is melted. Cover to keep warm. Repeat with remaining quesadillas and cheese. Serve with salsa and sour cream, if desired. | ||
| Notes: | ||
| I usually combine all the ingrediant; minus the sour... | ||
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