Grilled Cheese Quesadillas

Quesadillas may look like restaurant fare, but they're a snap to make and fun to serve. MORE+ LESS-

(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

3/4

cup spicy black bean dip (from 16-oz. jar)

oz. (2 cups) shredded Mexican cheese blend or Monterey Jack cheese

1/4

cup chopped fresh cilantro

to 4 pickled jalapeño chiles, sliced

(16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa

(12-oz.) container guacamole

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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.