1. In medium bowl, combine tomatoes, corn and cilantro mix well.
2. Spread each of 8 tortillas with 2 tablespoons refried beans. Top each of remaining 8 tortillas with 1/4 cup cheese and scant 2 tablespoons corn mixture spread evenly. Cover each with 1 bean-covered tortilla, bean side down.
3. In large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortilla is toasted.* Remove quesadilla from skillet repeat with remaining quesadillas.**
4. To serve, cut each quesadilla into 4 wedges. If desired, serve with nonfat sour cream and salsa.
Tips: * A large griddle heated to 400°F. can be used to heat 3 or 4 quesadillas at a time.
** At this point, quesadillas can be wrapped in foil and placed in a warm oven until serving time.
Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 190 mg 8% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
This Fiesta Quesadillas recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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