Quesadillas with guacamole and pepper Jack
8 medium, (7-inch each)
fat free canned refried beans
reduced-fat shredded Monterey Jack cheese
1 small, chopped
uncooked red onion(s)
¼ small, chopped
2 Tbsp, fresh, chopped
guacamole (homemade or restaurant)
fat free salsa
- Lay out 4 of the tortillas on a work surface. Spread the beans evenly over the tortillas. Sprinkle evenly with the pepper Jack, tomato, onion, and cilantro. Cover with the remaining 4 tortillas, pressing down lightly.
- Spray a medium nonstick skillet with nonstick spray and set over medium heat. Cook the quesadillas, one at a time, until crisp and heated through, about 3 minutes on each side. Cut each quesadilla into 4 wedges and pile on a platter. Serve with the guacamole and salsa. Yields 1 quesadilla, 1⁄4 cup guacamole, and 1⁄4 cup salsa per serving.