Across The Border Quesadillas


Across The Border Quesadillas

EDR Across the Border Quesadillas
5 Min

We've packed these lively-tasting Mexican-style cheesy melts with lots of lighter south-of-the border tastes. Our Across The Border Quesadillas are sure to turn any meal into a fiesta.

What You'll Need

  • 1 cup canned black beans, drained, rinsed
  • 1 cup mild or medium salsa, divided
  • 1 teaspoon cumin
  • 12 (8-inch) low-carb whole wheat tortillas
  • Cooking spray
  • 1 cup reduced-fat shredded Colby Jack cheese
  • 1/4 cup chopped scallions
  • 1 tablespoon chopped fresh cilantro

What to Do

  1. In a small bowl, mash beans with a fork; combine with 1/4 cup salsa, and cumin.
  2. Spray tortillas on both sides with cooking spray. Spoon bean mixture evenly on 6 tortillas, spreading almost to edges. Sprinkle evenly with cheese, scallions, and cilantro. Top with remaining tortillas.
  3. Coat a medium skillet with cooking spray; preheat over medium heat until hot. Place 1 quesadilla on griddle and cook 2 to 3 minutes, or until it begins to brown. Turn and cook 1 to 2 additional minutes. Repeat with remaining quesadillas.
  4. Cut each quesadilla into 6 wedges and serve hot with remaining salsa.


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Is there a better way of cooking these without standing there cooking one at a time? By the time you do this the others will be cold.

Hi there! If you're making it in the skillet, you can place the finished tortillas on a baking sheet, cover it with foil, and keep them warm in a 200 degree oven until all are completely done! The second option is you can put 3 or 4 on a baking sheet that has been coated with cooking spray. Lightly spray the top of the tortilla with cooking spray. Bake at 400 degrees for 8 to 10 minutes or until crispy. Enjoy!


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