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Bean-And-Green Chile Quesadillas

Magical.Palate's picture
Bean-And-Green Chile Quesadillas makes the best pick for those who are search for variety dishes. This Bean-And-Green Chile Quesadillas will sure please your guests. Just try this for dinner tonight and prove it to yourself.
Ingredients
  Canned great northern beans 1 Cup (16 tbs), drained
  Ground cumin 1⁄2 Teaspoon
  8 inch flour tortillas 8
  Pickled jalapeno peppers 4 Teaspoon, chopped
  Canned chopped green chiles 1⁄2 Cup (8 tbs)
  Canned black beans 1⁄4 Cup (4 tbs), drained
  Tomato slices 8 (1/8 Inch Thick)
  Reduced fat sharp cheddar cheese 3 Ounce, shredded (0.75 Cup 16 Tablespoon)
  Minced cilantro 4 Teaspoon
  Low fat plain yogurt 8 Ounce (One Carton)
  Cooking spray 1 Tablespoon
Directions

Combine Great Northern beans and cumin in a small bowl; stir well.
Place 1/4 cup bean mixture on each of 4 tortillas, and mash with a fork to within 1/2 inch of edges.
Sprinkle each tortilla with 1 teaspoon jalapenos, 2 tablespoons green chiles, and 1 tablespoon black beans.
Top each one with 2 tomato slices, 3 tablespoons cheese, 1 teaspoon cilantro, and another tortilla.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt cheese into a bowl using a rubber spatula; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add 1 quesadilla; cook 3 minutes on each side or until golden.
Remove quesadilla from skillet; set aside, and keep warm.
Repeat procedure with remaining quesadillas.
Cut each quesadilla into 4 wedges.
Serve warm with yogurt cheese.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
4

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