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Prep 40min
Total0min
Ingredients7
Servings32
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Ingredients
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
3/4
cup spicy black bean dip (from 16-oz. jar)
8
oz. (2 cups) shredded Mexican cheese blend or Monterey Jack cheese
1/4
cup chopped fresh cilantro
3
to 4 pickled jalapeño chiles, sliced
1
jar (16 oz) thick & chunky salsa
1
(12-oz.) container guacamole
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Steps
1
For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
2
Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
3
Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeño chile slice. Serve with salsa and guacamole.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
95
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
240mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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