Refried Bean And Corn Quesadillas Recipe

Mexican Recipes To-Go

Mexican Quesadilla Recipes

Ingredients:

1/2 cup frozen corn kernels, thawed
2 tbsp green onion, sliced
1/4 tsp cumin
16 oz refried beans (fat-free)
8 flour tortillas (fat-free)
3/4 cup cheddar cheese, nonfat
vegetable cooking spray
1/2 cup nonfat sour cream
1 jalapeno, minced

Instructions:

Combine first four ingredients in a medium bowl, and stir well. Spread
about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3
tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add 1 quesadilla, and 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 sour cream. Garnish
with Sour cream and minced jalapenos.











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Per Serving (excluding unknown items): 40 Calories; trace Fat (4.2%
calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Cooking Light, May 1995 (adapted by kelly roddy)

Preparation Time: 0:15

Servings: 4

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