Open-Faced Quesadillas

Prep Time: 15 min  |  Cook Time: 8 min  |  Servings: 6  |  Calories: 336
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Open-Faced Quesadillas
Prep Time
15 min
Cook Time
8 min

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.

  • 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
  1. Combine beans, corn, tomatoes, 1/2 cup cheese, cilantro, chili powder and a few drops of hot pepper sauce, if desired, in medium bowl.
  2. Heat large ungreased skillet over medium-high heat until hot. Heat tortillas, one at a time, about 30 seconds, turning frequently.
  3. Place tortillas on large cookie sheet. Cover each with 1/2 cup bean mixture and 1/4 cup cheese.
  4. Bake in preheated 350°F oven 5 minutes or until cheese is melted and filling is hot.

Serving Size 6

Calories 336

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.40g 20%
Sat. Fat 7.40g 38%
Mono Unsat. Fat 3.80g
Poly Unsat. Fat 1.20g
Cholesterol 34mg 11%
Sodium 431mg 17%
Total Carbohydrate 39g 14%
Dietary Fiber 10g 40%
Sugars 0g
Protein 18g
Vitamin A 64RE
Vitamin C 4mg 10%
Calcium 293mg 29%
Iron 2mg 11%