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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Cook'n in Mexico |
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Fiesta Quesadillas |
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Serves: 32 Print this RecipePrep Time: 25 minutes - Yield: 32 appetizers 1 (10-ounce) can diced tomatoes with green chiles, drained 1 (7-ounce) can vacuum-packed whole kernel corn, drained 1 tablespoon chopped fresh cilantro 16 (6-inch) flour tortillas 1 cup fat-free refried beans (from 16-ounce can) 8 ounces Mexican Four Cheese Shredded Cheese 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 Fiesta Quesadillas comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now! Deviled Eggs Maple-Apple Party Riblets Shrimp Cocktail Shrimp Balls Cream Cheese Puffs Stuffed Party Mushrooms Mini Swiss Quiches Roasted Chicken Nachos Beef Canapes with Caper Mayonnaise Cucumber-Dill Stuffed Cherry Tomatoes Chicken Liver Pate Bacon-Wrapped Rumaki Spicy Honey Chicken Drumettes Easy Pesto Pinwheels Shrimp and Pineapple Kabobs Fiesta Quesadillas Turkey Club Tortilla Roll-Ups Chicken Salad Spread Egg Salad Spread Seafood Salad Spread Ham Salad Spread Sun-Dried Tomato and Cheese Pizza Mediterranean Salsa with Crostini Bean and Corn Salsa Pineapple Salsa Garden Fresh Salsa Green Chile Cheesecake Spread Classic Guacamole Tomato and Basil Bruschetta Gruyere Chicken Triangles Easy Vegetable Pizza Dilly Dip Light Spinach Dip Lemon Yogurt Fruit Dip Chili Potato Dippers with Cheddar Jalapeno Dip Hot Spinach Jalapeno Cheese Dip Layered Ranchero Dip Spicy Cajun Dip Roasted Vegetables with Spicy Aioli Dip Warm Roasted Pepper and Artichoke Spread Baked Crabmeat Spread Crescent-Wrapped Brie Baked Brie with Mango Salmon and Cream Cheese Pate Apple Cheese Ball Party Snack Mix Tropical Fruit Rum Slush Party Punch Cranberry-Raspberry Wine Coolers Ultimate Chocolate Malt Fruit Sangria Strawberry Yogurt Smoothies Old-Fashioned Lemonade Sunrise Mimosas Rich and Creamy Eggnog Hot Cocoa New England Mulled Chowder Cook's Note: Fresh Vegetable Dippers Cook's Note: Garnishes for Party Sandwiches Sandwich Ideas Vegetable Dipper Quantities Cook's Note: Handling Jalapeños Cook's Note: Garnishes for Dips Cook's Note: Garnishes for Vegetable Platters Cook's Note: Warming a Punch Bowl Cook's Note: Making an Ice Ring Punch for a Bunch Tips for Perfect Coffee Basic Coffee Recipe Types of Tea Tips for Better Tea |
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