Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Randy Mayor; Jan Gautro
This fresh take on the traditional taco salad works well as a vegetarian main course.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 389
Caloriesfromfat 29 %
Fat 12.4 g
Satfat 4.9 g
Monofat 4.2 g
Polyfat 1.5 g
Protein 20.2 g
Carbohydrate 53.9 g
Fiber 8.5 g
Cholesterol 25 mg
Iron 3.9 mg
Sodium 985 mg
Calcium 424 mg

Ingredients

Vinaigrette:
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Quesadillas:
1 (15-ounce) can black beans
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
3 to 4 tablespoons chopped pickled jalapeño peppers
Cooking spray
Remaining ingredients:
6 cups chopped iceberg lettuce
2 cups chopped tomato
1 cup bottled salsa
1/2 cup chopped onion
1/4 cup low-fat sour cream

Preparation

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.

Note:

Lia Mack Huber,

June 2001