1 cup (4oz) shredded low sodium, reduced fat Monterey Jack Cheese
1/4 cup chopped fresh cilantro
1/4 cup low fat sour cream
Instructions
Place beans in medium saucepan. Mash beans with
potato masher or fork. Stir in salsa and chili
powder. Cook and stir over medium heat until bubbly.
Reduce heat to low. Simmer 5 mins, adding more salsa
id mixture becomes dry
Spray griddle with nonstick cooking spray. Heat
over medium heat until hot. Brush 1 tortilla
lightly on both sides with water. Heat on griddle
until lightly browned. Turn tortilla. Spread with
half bean mixture; sprinkle with 1/2 cup cheese
and 2 tablespoons cilantro. Top with a second
tortilla and press lightly. Brush top of tortilla
with water. Carefully turn quesadilla to brown and
crisp second side. Remove from heat; repeat with
remaining tortillas. Cut each quesadilla into 6
wedges. Serve with sour cream. Garnish with fresh
cilantro, if desired.
Originally Submitted
5/19/2010
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