Black Bean and corn quesda

By moeself

Ingredients

• 1 pkg. shredded Mexican 4-cheese blend
• 8 flour tortillas
• 1 1/2 cup(s) bottled black bean and corn salsa
• 1 medium chopped avocado

Details

Adapted from howdoesshedoit.com

Preparation

Step 1

1. Heat oven to 300. Divide cheese evenly among tortillas, sprinkling cheese over half of each tortilla. Top each Tortilla with 1 TBS of the salsa. Divide avocado among torillas. Fold tortillas in half, pressing gently.
2. Heat a large skillet over medium high heat for 2 min; reduce heat to medium. Cook 2 of the quesadillas for 2 to 3 min or until lightly browned and cheese is melted, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in 300 oven . Repeat with remaining quesadillas, cooking 2 at a time.
3. Cut quesadillas into wedges . Serve with sour cream and remaining salsa.