Fire-Roasted Tomato Quesadillas

6 servings (1 quesadilla plus 1 1/2 tablespoons 'salsa' each)


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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 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional


Hands On: 30 minutes
Total: 30 minutes

1. 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.

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 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.

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

Created date

October 2008