Meatball Quesadillas

By carvalhohm

Ingredients

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

Preparation

Step 1

Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas

Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted. Cut each into 4 wedges, and serve with desired toppings such as sour cream or salsa.

Notes:
Look for frozen cooked meatballs in the freezer section of your grocery store. The packages come with 30 to 32 meatballs per pound. They're a handy alternative to regular ground beef because they're already cooked. Just thaw them in the fridge in the morning, and they'll be ready in the evening for these quesadillas.