Fire-Roasted Tomato Quesadillas
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
2/3 cup Birds Eye® Sweet Kernel Corn, cooked
2/3 cup drained, rinsed Ranch Style® Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 330 mg | 33% |
Carbohydrate | 35 g | 12% |
Cholesterol | 40 mg | 13% |
Total Fat | 15 g | 23% |
Iron | 3 mg | 15% |
Calories | 330 kcal | 16% |
Sodium | 817 mg | 34% |
Protein | 14 g | 28% |
Saturated Fat | 8 g | 42% |
Sugars | 6 g | 1% |
Vitamin C | 4 mg | 7% |
Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.
Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.
Fire-Roasted Tomato Quesadillas