White bean and green chile quesadillas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Great Northern Beans; Rinsed And Drained |
| ½ | teaspoon | Ground Cumin |
| 8 | Flour Tortillas | |
| 4 | teaspoons | Chopped Pickled Jalapeno |
| ½ | cup | Chopped Green Chiles |
| 1⅜ | cup | Black Beans; Rinsed And Drained |
| 8 | slices | Tomato |
| ¾ | cup | Cheddar Cheese; Lowfat, Shredded |
| 4 | teaspoons | Minced Fresh Cilantro |
| 8 | ounces | Plain Low-Fat Yogurt |
| Vegetable Cooking Spray | ||
Directions
Combine Great Northern beans and ground cumin in a small bowl. Place ¼ cup bean mixture on each of 4 tortillas; mash with a fork to within ½ inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro, and remaining toritllas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to ½ inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual; cover and refirgerate. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set side; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serrve warm with yogurt cheese.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn70@... on Apr 21, 1999, converted by MM_Buster v2.0l.