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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 29%
  • Fat: 12.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 20.2g
  • Carbohydrate: 53.9g
  • Fiber: 8.5g
  • Cholesterol: 25mg
  • Iron: 3.9mg
  • Sodium: 985mg
  • Calcium: 424mg


  • Vinaigrette:
  • 1/4 cup Dijon-Lemon 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


  1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
  2. 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.
  3. 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.
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