Full Page 4 x 6 5 x 7
Per serving: 43 calories (23 percent from fat), 2.1 g protein, 7.8 g carbohydrates, 1.1 g fat, 2 mg cholesterol, 114 mg sodium.

1 (16-ounce) can flavored retried beans, such as Rosarita's Green Chile and Lime Retried Beans
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tablespoon salsa of choice
8 (about 8-inch) wholewheat tortillas
1/4 cup grated Jack cheese with chilies
1/4 cup grated queso ranchero
Vegetable oil

In a food processor fitted with metal blade, process beans, red onion, cilantro, parsley and salsa until smooth.
Place half of tortillas on work surface and spread with bean mixture. Top each with cheeses. Top each with a tortilla.
Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably nonstick, on medium-high heat Add one quesadilla. Cook until beans are heated and bottom tortilla is browned, about 3 to 4 minutes. Carefully turn to brown opposite side. Repeat with remaining quesadillas, adding more oil when necessary.
Cut each quesadilla into 8 wedges and serve hot.

Makes 32 wedges
Keywords: Mexican, appetizers   Category: Mexican    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 15, 2007 by deebeeeff     Last Updated: October 23, 2014
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