Meatball Quesadillas

Ingredients

• 1/2 (16-ounce) jar spicy black bean dip
• 12 (8-inch) flour tortillas
• 30 to 32 frozen cooked meatballs, thawed and crumbled
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers
• 1 small green bell pepper, diced
• Toppings: sour cream, salsa

Preparation

1. Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas.
2. Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted.
3. Cut into 4 triangles, and serve with desired toppings.
4. Note: For testing purposes only, we used Guiltless Gourmet Spicy Black Bean Dip.