Angela Mia

Yield: 6 portions
Portion Size: 1 quesadilla

Angela MiaŽ Fire Roasted Diced Tomatoes, drained27000 380691-1/2 cups
Frozen whole kernel corn, thawed 2/3 cup
Ranch StyleŽ Black Beans, drained and rinsed46900 731782/3 cup
White onion, chopped 1/3 cup
Cilantro, fresh, finely chopped 2 tbsp
Garlic powder 1/2 tsp
Kosher salt 1/4 tsp
Cumin, ground 1/4 tsp
Red pepper, ground 1/4 tsp
Lime juice 1 tsp
Chihuahua or Monterey Jack cheese, shredded 2 cups
Flour tortillas (8 inch) 6
Lime wedges and sour cream, optional  


  1. Make salsa: place drained Angela MiaŽ Fire Roasted Diced Tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, Ranch StyleŽ Black Beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
  2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup salsa (reserve remaining). Fold each tortilla in half over filling; set aside.
  3. Heat large nonstick skillet over medium heat. Cook quesadillas 2-3 minutes on each side or until cheese melts and tortilla is lightly browned.
  4. Cut each quesadilla into 3 wedges. Serve with remaining salsa. Add a lime wedge and sour cream, if desired.
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