Thursday, July 9, 2009

Mango Peach Quesadillas


12 flour tortillas (I use whole grain)
1 15oz can black beans, drained and rinsed
1 cup Mango Peach Salsa (I use Chachies brand)
8oz Shredded Mexican blend cheese (I use one with pepper jack)
Cooking Spray
Sour Cream


Place the beans, salsa and cheese into the food processor. Pulse until mostly smooth.

Pre-heat a medium skillet over medium, medium-low heat. Spray the pan with cooking spray. Lay a tortilla in the pan. Spoon 1/3 cup of the filling onto one side of the tortilla, spread to edge. Cover pan with lid. Cook until tortilla is browned and cheese is melted. Fold the tortilla in half and remove from pan. Repeat for remaining tortillas.

Allow to sit at room temperature for 5 minutes before slicing and serving -this will allow the cheese to set and make it less messy to eat. Serve with sour cream.

Makes 12 "pocket" quesadillas - serves 6 as an entree, 12 as an appetizer (1 per person)

Note: Even if you don't need to make this many quesadillas for 1 meal, you can still make up the whole mix, and store it in the refrigerator to use for lunches and snacks throughout the week)

To see what I spent on this recipe, visit my other blog here.

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