Quesadillas with Guacamole and Pepper Jack
- Total Time
Serve these quesadillas with slaw made jicama, carrots, green cabbage and cilantro.
whole wheat tortilla(s)8 medium, (7-inch each)
fat free canned refried beans1 cup(s)
reduced-fat shredded Monterey Jack cheese½ cup(s)
fresh tomato(es)1 small, chopped
uncooked red onion(s)¼ small, chopped
cilantro2 Tbsp, fresh, chopped
guacamole (homemade or restaurant)1 cup(s)
fat free salsa1 cup(s)
- 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.