Quesadillas with guacamole and pepper Jack
11
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These delicious quesadillas are filled with hearty refried beans, Monterey Jack cheese, fresh tomatoes, red onion, and cilantro. All that's left to do is cook the quesadillas one at a time in a skillet, which should take only about 3 minutes per side. Along with the guacamole and salsa, you can serve these quesadillas with a refreshing jicama slaw alongside. To make the slaw, toss 1 cup each of shredded jicama, carrots, green cabbage, and a handful of chopped fresh cilantro in a bowl until well combined. Stir in fresh lime juice, then season to taste with salt and pepper.
Ingredients
Whole-wheat tortilla
8 tortilla(s), medium, (7-inch each)
Fat free refried beans
1 cup(s)
Reduced fat shredded Monterey Jack cheese
½ cup(s)
Tomato
1 small, chopped
Red onion
¼ small, chopped
Cilantro
2 Tbsp, fresh, chopped
Guacamole
1 cup(s)
Salsa
1 cup(s)
Instructions
1
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.
2
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.