Bean 'N' Beef Quesadillas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Either leftover roast beef or deli beef works well in this recipe from Marian Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa. Ingredients:
1-1/2 cups chunky salsa |
1/4 cup minced fresh cilantro |
3 tablespoons lime juice |
1 cup canned black beans, rinsed and drained |
1/2 cup frozen corn, thawed |
2 cups julienned cooked roast beef |
2 cups (12 ounces) shredded monterey jack cheese |
8 flour tortillas (10 inches) |
1 to 2 tablespoons canola oil |
Directions:
1. In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
2. Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture. Yield: 4-6 servings.
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