/2 cup frozen whole-kernel corn, thawed
2 tbs thinly sliced green onion (I used extra)
1/4 tsp ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)
Procedures
Combine first 4 ingredients in a medium bowl, and stir well. Spread about
1/2 cup bean mixture over each of 4 tortillas, and top each with 3
tablespoons cheese and remaining tortillas.
Coat a large nonstick skillet with cooking spray, and place over
medium-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 cilantro springs and jalapeno peppers, if desired. Yield: 4 servings
(serving size: 4 wedges and 2 tbs. sour cream).
