Meatball Quesadillas

Yield: 4 to 6 main dish or 10 to 12 appetizer servings
Recipe from Southern Living

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  • 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


  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.
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