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13

Quesadillas with Guacamole and Pepper Jack

Total Time
32 min
Prep
7 min
Cook
25 min
Serves
4
Difficulty
Easy
Serve these quesadillas with slaw made jicama, carrots, green cabbage and cilantro.
Ingredients

whole wheat tortilla(s)

8 medium, (7-inch each)

fat free canned refried beans

1 cup(s)

reduced-fat shredded Monterey Jack cheese

½ cup(s)

fresh tomato(es)

1 small, chopped

uncooked red onion(s)

¼ small, chopped

cilantro

2 Tbsp, fresh, chopped

guacamole (homemade or restaurant)

1 cup(s)

fat free 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.
Notes
To make the slaw mix 1 cup each of shredded jicama, carrots, green cabbage, and a handful of chopped fresh cilantro, all tossed together with lime juice and salt and pepper to taste.

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