White bean and green chile quesadillas

4 servings

Ingredients

Quantity Ingredient
1 cup Great Northern Beans; Rinsed And Drained
½ teaspoon Ground Cumin
8 Flour Tortillas
4 teaspoons Chopped Pickled Jalapeno
½ cup Chopped Green Chiles
1⅜ cup Black Beans; Rinsed And Drained
8 slices Tomato
¾ cup Cheddar Cheese; Lowfat, Shredded
4 teaspoons Minced Fresh Cilantro
8 ounces Plain Low-Fat Yogurt
Vegetable Cooking Spray

Directions

Combine Great Northern beans and ground cumin in a small bowl. Place ¼ cup bean mixture on each of 4 tortillas; mash with a fork to within ½ inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro, and remaining toritllas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to ½ inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual; cover and refirgerate. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set side; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serrve warm with yogurt cheese.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn70@... on Apr 21, 1999, converted by MM_Buster v2.0l.

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