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mexican-quesidillas-286

Mexican Quesadillas

Prep Time 6 minutes
Cook Time 2 minutes
Total Time 8 minutes
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Servings

6 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