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This recipe originally appeared in Return of the Humble Sandwich.
Quick Quesadilla Pockets
Dori Fritzinger
Category
Main Course
Ingredients
- Nonstick cooking spray
- 1 tablespoon canola oil
- 1 large red sweet pepper, finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 1/2 cups loose-pack frozen whole kernel corn, thawed
- 1 15 1/2–ounce can pinto beans, rinsed and drained
- 1 1/2 cups reduced-fat shredded Mexican cheese blend (6 ounces)
- 1/2 cup salsa
- 6 8-inch flour tortillas
- 1 2 1/4–ounce can sliced pitted ripe olives (optional)
- 1/2 cup light dairy sour cream (optional)
Instructions
- Preheat oven to 450 degrees F. Coat a very large baking sheet with nonstick cooking spray, set aside. In a large nonstick skillet, heat oil over medium-high heat. Add sweet pepper, onion powder, and chili powder and cook about 5 minutes or until pepper is tender, stirring occasionally. Stir in corn, beans, 1 cup of the cheese, and the salsa. Cook and stir until the mixture is heated through and cheese is melted.
- To assemble the quesadillas, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on prepared baking sheet. Sprinkle quesadillas with remaining 1/2 cup cheese and, if desired, olives.
- Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. If desired, top quesadillas with sour cream.
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