Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Yield: Serves: 6
- 126 people call this recipe a favorite
- Rating: (0 ratings)
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Open-Faced Quesadillas
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® Bistro® Blends 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.
