Kitchen-Sink Quesadillas

Kitchen-Sink Quesadillas
Anna Williams
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preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

1
15.5-ounce can black beans, drained
1
11-ounce can corn kernels, drained
3/4
cup
salsa, drained
1
8-count package large flour tortillas
1 1/2
cups
(6 ounces) shredded Cheddar or Monterey Jack
1
small red onion, thinly sliced
1/3
cup
fresh cilantro leaves
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
juice of 1 to 2 limes
2
tablespoons
extra-virgin olive oil
1
head romaine lettuce, sliced 1 inch thick

Directions

  1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
  2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
  3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
  4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
  5. Cut each quesadilla into 6 wedges. Serve with the salad.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Fat 30 g
  • Sat Fat 12 g
  • Cholesterol 45 mg
  • Sodium 1,923 mg
  • Carbohydrate 83 g
  • Fiber 15 g
  • Sugar 9 g
  • Protein 28 g
What does this mean? See Nutrition 101.

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