Name: Mexican Quesadillas
Prep time: 6 min
Cook time: 2 min
Total time: 8 min
Ingredients: 6 10-inch flour tortillas; 3 cups mozzarella Cheese (shredded); 1½ cups canned corn (from a 11-ounce can, drained); 1½ cups canned black beans (from a 15-ounce can, rinsed and drained); 1 ripe Hass avocado (peeled, pitted and sliced); ½ cup prepared salsa; ½ cup sour cream

Mexican Quesadillas

It is hard to find good kosher Mexican food. I got so tired of looking that I decided to make it myself. Quesadillas are a great light appetizer. You can fill them with almost anything. Try my Chocolate Quesadillas. You’ll wonder how you ever survived without them.

Mexican Quesadillas

Prep Time 6

Cook Time 2

Total Time 8

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Servings

Ingredients

6 10-inch flour tortillas
3 cups mozzarella Cheese shredded
1½ cups canned corn from a 11-ounce can, drained
1½ cups canned black beans from a 15-ounce can, rinsed and drained
1 ripe Hass avocado peeled, pitted and sliced
½ cup prepared salsa
½ cup sour cream

Instructions

Heat a 12-inch skillet over medium heat.
Spray a tortilla with non-stick cooking spray. Place it flat on heated skillet for 1 minute and flip tortilla over.
Sprinkle 1 cup cheese on the tortilla, followed by ½ cup each corn and beans and 4 slices avocado.
Place another tortilla on top to make a sandwich. Cover pan with lid.
After 1 minute, flip the quesadilla.
When the cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables and cheese.
Cut each quesadilla into 4 wedges. Top each piece with a dollop of salsa and sour cream before serving.

Tips

Warm a plate in the microwave for about 1 minute, a good idea for this or any other time you need to keep something nice and hot.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW