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FIRE-ROASTED TOMATO QUESADILLAS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 2/3 cup frozen whole kernel corn, thawed
  • 2/3 cup drained, rinsed Ranch Style® Black Beans
  • 1/3 cup chopped white onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon lime juice
  • 2 2 cups = 8 oz cups shredded Chihuahua or Monterey Jack cheese
  • 6 8 inch flour tortillas
  • Lime wedges and sour cream, optional
DIRECTIONS

Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.

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.

Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.

Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.