Try this Refried Bean and Corn Quesadillas recipe, or contribute your own.
Suggest a better descriptionCombine first four ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillias, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medum-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side, or until golden. Remove quesadilla from skillet, set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with Sour cream and minced jalepenos. Recipe By : Cooking Light, May 1995 (adapted by kelly roddy) From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 85 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 7.1mg | 2 % | |
Sodium 681.6mg | 24 % | |
Potassium 159.4mg | 4 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.1g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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