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White Bean-and-Green Chile Quesadillas

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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

Details

Servings 1

Preparation

Step 1

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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