Isaacs' Home Recipes Main MainDish Recipes Roasted Tomato Quesadilla

Roasted Tomato Quesadilla

1 can (14.5 oz) Hunts Diced Fire Roasted Tomatoes, drained
2/3 cup frozen whole kernal corn, thawed
2/3 cup drained, rinsed canned black beans
1/3 cup chopped white onion
2 Tbsp chopped fresh cilantro
1/4 tsp garlic salt
1/4 tsp ground red pepper
1 tsp lime juice
7 oz shredded Chihuahua or Montery Jack cheese (about 2 cups)
6 flour tortillas (8")

Break up large pieces of tomato in large bowl with spoon.
Stir in corn, beans, onion, cilantro, garlic salt, red pepper
and lime juice in large bowl to make salsa mixture.
Salsa mixture makes about 2-1/2 cups.
Spread about 1/3 cup cheese over half of each tortilla.
Spoon 1/4 cup salsa mixture over cheese.
Fold each tortilla in half over filling.
Heat large nonstick skillet over medium heat.
Brown quesadillas 3 minutes on each side until cheese melts.
Cut into wedges.
Serve with remaining salsa mixture, if desired.

* 6 servings (1 quesadilla each) 

(Hunts)