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Roasted Tomato Quesadillas*

Prep Time : 15 minutes
Total Time: 30 minutes

1 can (14.5 ounces) Hunt’s® Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup Ranch Style® Black Beans, rinsed and drained
1/3 cup chopped white onion
2 Tbsp finely chopped cilantro
1 tsp lime juice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
6 flour tortillas (8 inch)
2 cups (8 ounces) shredded Chihuahua cheese
1 lime, cut into 6 wedges

Prepare filling by placing tomatoes in large bowl; mash into large pieces with fork or potato masher. Add corn, beans, onion, cilantro, lime juice, garlic powder, salt, cumin and red pepper; stir to combine. Set aside.

Sprinkle 1/3 cup cheese evenly over half of each tortilla. Top each with 1/4 cup tomato mixture. Cover filling with other half of tortilla; 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.

Slice each tortilla into 3 wedges. Divide remaining tomato mixture evenly and serve with each quesadilla along with a lime wedge. A dollop of sour cream may be added, if desired.

Makes : 6 servings (1 quesadilla each)

conagra/hunt's recipe site