Tuesday, February 24, 2009

Refried Bean & Corn Quesadillas

This is a very old recipe that I have had for a very long time! It was printed in Cooking Light in 1995! That's crazy. It was super-fast, pretty good, and very filling. I accidentally bought the 10" burrito tortillas so we had some huge quesadillas and neither of us could finish ours! That's crazy because I'm like a vacuum and very rarely don't finish my food. Anyhow, this was good and we would definitely make it again.

No photo because you know what a quesadilla looks like.

Refried Bean & Corn Quesadillas
CL 1995

1/2 cup frozen whole-kernel corn, thawed
2 tablespoons thinly sliced green onions
1/4 teaspoon ground cumin
1 (16-ounce) can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeño peppers (optional)

Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and 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 sour cream. Garnish with cilantro sprigs and jalapeño peppers, if desired.

Yield: 4 servings

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