Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Roasted Potato-Black Bean Quesadillas




Source of Recipe


Pillsbury


List of Ingredients




1 (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
1 (15-oz.) can Progresso® Black Beans, drained, rinsed
1/3 cup finely diced onion
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos
8 oz. (2 cups) finely shredded Cheddar cheese
8 oz. (2 cups) finely shredded Monterey Jack cheese
1 cup Old El Paso® Thick 'n Chunky salsa, if desired
1/2 cup sour cream, if desired


Recipe



1. Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
2. Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
3. Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
4. With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.