FIRE ROASTED QUESADILLA
Yield Portion Size
1-1/2 cups | |
2/3 cup |
Frozen whole kernel corn, thawed
|
2/3 cup | |
1/3 cup |
White onion, chopped
|
2 tbsp |
Cilantro, fresh, finely chopped
|
1/2 tsp |
Garlic powder
|
1/4 tsp |
Kosher salt
|
1/4 tsp |
Cumin, ground
|
1/4 tsp |
Red pepper, ground
|
1 tsp |
Lime juice
|
2 cups |
Chihuahua or Monterey Jack cheese, shredded
|
6 |
Flour tortillas (8 inch)
|
Lime wedges and sour cream, optional
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 311 mg | 31% |
Carbohydrate | 35 g | 12% |
Cholesterol | 40 mg | 13% |
Total Fat | 14 g | 22% |
Iron | 5 mg | 27% |
Potassium | 155 mg | 0% |
Calories | 325 kcal | 16% |
Sodium | 812 mg | 34% |
Protein | 14 g | 27% |
Saturated Fat | 8 g | 39% |
Sugars | 6 g | 1% |
Dietary Fiber | 3 g | 14% |
Vitamin C | 3 mg | 5% |
Vitamin A | 237 iu | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make salsa: place drained Angela Mia® Fire Roasted Diced Tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, Ranch Style® Black Beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
-
Step 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.
-
Step 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.
-
Step 4
Cut each quesadilla into 3 wedges. Serve with remaining salsa. Add a lime wedge and sour cream, if desired.
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