Cheese and Bean Quesadillas

Makes 32

8 large (8-inch) flour tortillas
1 cup refried beans
8 ounces Cabot Monterey Jack, Pepper Jack or 50% Reduced Fat Jalapeno Cheddar, grated (about 2 cups)
1/4 cup sliced green onions
Cabot Sour Cream
Mild, medium or hot tomato salsa


1. Spread four tortillas with 1/4 cup refried beans each. Sprinkle each with one-fourth of cheese and one-fourth of green onions. Press remaining tortillas on top.

2. Set large (8-inch) skillet over medium heat until hot. Place first quesadilla in skillet and cook until browned on underside, about 1 minute. Turn with spatula and cook until quesadilla is browned on second side and cheese is melted, about 1 minute longer. Repeat with remaining quesadillas (keep cooked ones warm in 200ºF oven if not serving immediately).

3. Cut each quesadilla into eight pieces and serve topped with sour cream and salsa.

Nutrition Analysis

Calories 192 , Total Fat 6g , Saturated Fat 4g , Sodium 560mg , Carbohydrates 25g , Dietary Fiber 9g , Protein 11g , Calcium 122mg