Nutrition (Per Serving)
|1 tbsp||vegetable oil||15 mL|
|1 tbsp||melted butter||15 mL|
|8||large flour tortillas||8|
|1||14 oz/ 398 mL can of beans in tomato sauce||1|
|1 cup||chunky, medium or hot salsa||250 mL|
|2 cups||grated Monterey Jack or cheddar cheese||500 mL|
Combine the oil and butter in a small dish. Lightly brush one side of 4 tortillas with the oil/butter mixture. In a medium bowl, combine the beans and salsa. Place a tortilla, oiled side down on a work surface. Place 1/4 of the bean mixture over the surface. Sprinkle evenly with 1/2 cup (125 mL) of the cheese. Place another tortilla on top. Repeat with remaining tortillas, bean mixture and cheese. Brush the tops of the quesadillas with oil/butter mixture. Heat a large non-stick skillet over medium-high heat. Cook the quesadillas, one at a time 3 minutes per side (or until lightly golden). Cut into wedges. For an appetizer, cut each quesadilla into 8 servings. For a meal, cut into 4 servings and serve with a green salad.