Mexican
Open-Faced Quesadillas
Prep Time: 15 min | Cook Time: 8 min | Servings: 6 | Calories: 336
0 Reviews
Prep Time
15 min
Cook Time
8 min
Servings
6
Calories
336
Sandwiches aren’t the only thing you can eat open-faced. For a change, top tortillas with a medley of beans mixed with tomatoes, corn, Sargento® Shredded Nacho & Taco Cheese and cilantro to get that perfect Mexican-inspired flavor in very bite.
Ingredients
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (11 oz.) corn, drained
- 8 small cherry tomatoes, cut into quarters
- 2 cups (8 oz.) Sargento® Shredded Nacho & Taco Cheese, divided
- 2 Tbsp. chopped fresh cilantro
- 2 tsp. chili powder
- Hot pepper sauce (optional)
- 6 (6-inch) corn tortillas
Directions
- Combine beans, corn, tomatoes, 1/2 cup cheese, cilantro, chili powder and a few drops of hot pepper sauce, if desired, in medium bowl.
- Heat large ungreased skillet over medium-high heat until hot. Heat tortillas, one at a time, about 30 seconds, turning frequently.
- Place tortillas on large cookie sheet. Cover each with 1/2 cup bean mixture and 1/4 cup cheese.
- Bake in preheated 350°F oven 5 minutes or until cheese is melted and filling is hot.
