White Bean-and-Green Chile Quesadillas

White Bean-and-Green Chile Quesadillas
White Bean-and-Green Chile Quesadillas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup canned Great Northern beans rinsed and drained

  • 1/2

    teaspoon ground cumin

  • 8

    (8-inch) flour tortillas

  • 4

    teaspoons chopped pickled jalapeño peppers

  • 1/2

    cup canned chopped green chiles

  • 1/4

    cup canned black beans rinsed and drained

  • 8

    slices (1/8-inch-thick) tomato

  • 3/4

    cup (3 ounces) reduced-fat sharp Cheddar cheese

  • 4

    teaspoons minced fresh cilantro

  • 1

    (8-ounce) carton plain low-fat yogurt

  • Cooking spray

Directions

Combine beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2-inch of the sides. Sprinkle each portion with 1 teaspoon jalapeños; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teaspoon cilantro, and remaining tortillas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set aside; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with yogurt cheese. Serving Size: 1 quesadilla and 1 tablespoon yogurt cheese

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