| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Frozen corn kernels — |
| Thawed | ||
| 2 | tb | Green onion — sliced |
| 1/4 | ts | Cumin |
| 16 | oz | Refried beans (fat-free) |
| 8 | Flour tortillas (fat-free) | |
| 3/4 | c | Cheddar cheese, nonfat |
| Vegetable cooking spray | ||
| 1/2 | c | Nonfat sour cream |
| 1 | Jalapeno — minced |
INSTRUCTIONS
Combine first four ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillias, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medum-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or until golden. Remove quesadilla from skillet, set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with Sour cream and minced jalepenos. Recipe By : Cooking Light, May 1995 (adapted by kelly roddy) From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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