Quesadillas with guacamole and pepper Jack

14
13
13
Smartpoints value per serving
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(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.

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