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Cheddar-Jalapeno Quesadilla Salad with Cilantro-Lime Vinegrette

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• Vinaigrette:
  
• 1/4 cup Dijon-Lemon Vinaigrette (see recipe)
  
• 2 tablespoons minced fresh cilantro
  
• 1 tablespoon lime juice
  
• Quesadilla:
  
• 1 (15 ounce) can black beans
  
• 8 (6 inch) corn tortillas
  
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  
• 3 to 4 tablespoons chopped pickled jalapeno peppers
  
• cooking spray
  
• Remaining Ingredients:
  
• 6 cups chopped iceburg lettuce
  
• 2 cups chopped tomato
  
• 1/2 cup chopped onion
  
• 1/4 cup low-fat sour cream
  






Instructions



1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
   
   
2. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno; top with remaining tortillas.
   
   
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each nto 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cup lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
   
   
4. Yield 4 servings. 389 cal, 12.4 g fat, 20.2g pro, 53.9g carb, 25mg chol, 985mg sod.