Recipe by TobySellers
"A whole-wheat quesadilla is filled with Cheddar and Parmesan cheeses, black beans, and salsa and then baked to crispy perfection. Serve with a pudding cup for dessert."
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1 1/2 tablespoons
shredded reduced-fat Cheddar cheese
shredded Parmesan cheese
drained and rinsed canned black beans
chopped fresh cilantro
2 (6 inch)
chopped red bell peppers
I used homemade salsa, regular shredded sharp cheddar cheese (I don't buy reduced fat cheese) and I omitted butter because I was using a non-stick skillet. This was a great quick lunch that used up a couple tortillas I had to use or lose. I'd make this again but next time I think I would double the amount of cheese and beans only because I would have liked a little more to balance out the salsa amount.
Very good and simple!
I really liked this one. It made for a quick and easy lunch with things I normally have on hand! Thanks for sharing!
I thought this tasted pretty good. I made 3 servings, because I didn't see the point of chopping and mixing all of the ingredients and heating up the oven, for 1 serving! I followed the recipe exactly even making a guacamole and chopping up the red peppers, except using Trader Joes homemade style white tortillas. The problem I had, was when I flipped them the beans wanted to fall out and when I went to eat one the toppings wanted to do the same thing. I used a homemade restaurant style salsa. I can only assume it was too thin for this. I think a thick jarred or chunky style salsa is meant for this recipe possibly. Although, it would increase the lower fat content, more cheese would definitely hold these together and make them less saucy too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Quesadilla Lunch
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 62
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