| 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
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”