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Grilled Beef Quesadillas




Source of Recipe


Internet


List of Ingredients




1-1/2 cups prepared thick and chunky salsa
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 cup frozen corn kernels, thawed
1 cup canned black beans, rinsed and drained
3 cups (12 ounces) shredded Colby-Jack cheese
8 medium flour tortillas (8- to 10-inch diameter)
3/4 pound thinly sliced deli roast beef

Recipe



In a medium bowl, combine salsa, cilantro and lime juice.
In a second bowl, combine 1/2 cup salsa mixture, corn and beans, mashing the beans slightly if they are large. Set aside remaining salsa mixture.
Sprinkle cheese evenly on one side of each tortilla; divide beef evenly among tortillas. Top with scant 1/4 cup of bean mixture. Fold tortillas in half.
Place quesadillas on a grid over medium, ash-covered coals (coals glow through a layer of gray ash). Grill, uncovered, 4 to 5 minutes or until golden brown, turning once. Serve with reserved salsa mixture.
Yield: 8 quesadillas.