My Recipe: Quick Quesadilla Pockets recipe

by: Canned Food Fan Quick Quesadilla Pockets

No picture

Chow down on these handheld, Mexican-inspired sandwiches. Canned beans, corn and olives provide nutrients and slash prep time for a perfect halftime snack.

Created on : 13-05-2010

Print this recipe

E-mail this recipe

Write cooking report

Ingredients ( 1 )

Non-stick cooking spray
1 tablespoon canola oil
1 large red bell pepper, finely diced
1/2 teaspoon chili powder
1 can (15 1/2 ounces) pinto beans, drained and rinsed
1 can (15 ounces) no-salt-added corn
1/2 cup salsa
2 cups shredded, reduced-fat Cheddar or Mexican blend cheese
6 (8-inch) whole wheat tortillas
1 can (2 1/4 ounces) sliced black olives, drained (optional)
1/2 cup reduced-fat sour cream (optional)
Preparation Time: Approximately 15 minutes
1/2 teaspoon onion powder

Directions

Preparation Time: Approximately 15 minutes Cook Time: Approximately 20 minutes Preparation: Preheat the oven to 400°F. Lightly coat a large baking sheet with cooking spray and set aside. Heat oil in a large, non-stick skillet over medium-high heat. Add bell pepper, chili powder and onion powder and cook until tender, about 5 minutes. Add beans, corn and salsa and heat through. Reduce heat to low. Add 1 1/2 cups of cheese and stir until cheese melts, about 1 minute. Assemble quesadillas by arranging bean mixture evenly over half of each tortilla. Fold over, press down gently and place each on the baking sheet. Sprinkle remaining cheese and olives on quesadillas, if desired. Bake until cheese melts and tortillas become crisp at the edges, about 8 minutes. Cut into quarters and serve. Top with sour cream, if desired. Servings: 6 Nutritional Information Per Serving: Calories 340; Total fat 12g; Saturated fat 5g; Cholesterol 20 mg; Sodium 760mg; Total carbohydrate 49g; Fiber 8g; Protein 19g; Vitamin A 25%DV*; Vitamin C 100%DV; Calcium 40%DV; Iron 15%DV *Daily Value From "The Moms’ Guide to Meal Makeovers"