Bean-And-Green Chile Quesadillas Recipe
Ingredients
| Canned great northern beans | 1 Cup (16 tbs), drained | |
| Ground cumin | 1⁄2 Teaspoon | |
| 8 inch flour tortillas | 8 | |
| Pickled jalapeno peppers | 4 Teaspoon, chopped | |
| Canned chopped green chiles | 1⁄2 Cup (8 tbs) | |
| Canned black beans | 1⁄4 Cup (4 tbs), drained | |
| Tomato slices | 8 (1/8 Inch Thick) | |
| Reduced fat sharp cheddar cheese | 3 Ounce, shredded (0.75 Cup 16 Tablespoon) | |
| Minced cilantro | 4 Teaspoon | |
| Low fat plain yogurt | 8 Ounce (One Carton) | |
| Cooking spray | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 556 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 18.4 mg6.1%
Sodium 1218.9 mg50.8%
Total Carbohydrates 77 g25.8%
Dietary Fiber 12.6 g50.3%
Sugars 7 g
Protein 25 g50.4%
Vitamin A 91.2% Vitamin C 47.4%
Calcium 36.3% Iron 17.5%
*Based on a 2000 Calorie diet
Directions
Place 1/4 cup bean mixture on each of 4 tortillas, and mash with a fork to within 1/2 inch of edges.
Sprinkle each tortilla with 1 teaspoon jalapenos, 2 tablespoons green chiles, and 1 tablespoon black beans.
Top each one with 2 tomato slices, 3 tablespoons cheese, 1 teaspoon cilantro, and another tortilla.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt cheese into a bowl using a rubber spatula; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add 1 quesadilla; cook 3 minutes on each side or until golden.
Remove quesadilla from skillet; set aside, and keep warm.
Repeat procedure with remaining quesadillas.
Cut each quesadilla into 4 wedges.
Serve warm with yogurt cheese.
Chef
