Prep: 10 minutes
Cook: 5 minutes
Servings: Makes 4 main dish servings or 12 appetizers
3/4 lb. thinly sliced deli roast beef or 1 package
fully-cooked beef strips
1-1/2 cups prepared thick and chunky salsa
1/4 cup chopped fresh cilantro
3 Tbsp. fresh lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen whole kernel corn, defrosted
8 small flour tortillas
3 cups (12 ounces) shredded Colby-Jack cheese
In a medium bowl, combine salsa, cilantro and lime juice. In a
second bowl, combine 1/2-cup of the salsa mixture, beans and
corn. Set aside remaining salsa mixture.
Layer 4 tortillas with 1-1/2 Tbsp. cheese, 2 Tbsp. salsa
mixture and one quarter of beef. Sprinkle 1-1/2 Tbsp. more
cheese over meat on each tortilla and top each with a plain
tortilla. Spray tops with non-stick cooking spray.
Spray skillet with non-stick cooking spray. Heat skillet over
medium-high heat.
Using a spatula place 1 quesadilla in skillet. Heat 2-3
minutes, until cheese just begins to melt and bottom of
tortilla is lightly toasted. Carefully turn quesadilla with
spatula. Heat second side 2-3 minutes.
Repeat to cook each quesadilla. Cut into wedges and serve with
remaining salsa mixture
