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Prep 30min
Total30min
Ingredients9
Servings8
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Ingredients
1
(9-oz.) box frozen roasted potatoes with garlic & herbs
1
(15-oz.) can Progresso™ Black Beans, drained, rinsed
1/3
cup finely diced onion
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
8
oz. (2 cups) finely shredded Cheddar cheese
8
oz. (2 cups) finely shredded Monterey Jack cheese
1
cup thick & chunky salsa, if desired
1/2
cup sour cream, if desired
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Steps
1
Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
2
Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
3
Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
4
With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.
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Nutrition Facts
Serving Size:1 Quesadilla
Calories
460
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
55mg
18%
Sodium
870mg
36%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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