I usually leave these mild, so that my kids can still enjoy them, but you can make these spicy by adding 1-2 tablespoons of chopped jalapenos to the mix before filling.
Heat dry grill pan over medium heat until hot.
Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla, then fold tortillas in half.
Brush 1/2 tablespoon oil on grill pan, then cook quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with 1/2 tablespoon oil with each of the remaining 3 quesadillas. Slice each tortilla half into 4 separate quesadillas.
Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 765 | ||
Calories from Fat: 246 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 868.3mg | 30 % | |
Potassium 1220.3mg | 32 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 69.8g | ||
Protein 39.9g | 57 % | |
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: 765
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