Roasted Tomato Quesadillas

You might remember that back in October I really got into Hunt's Recipes. Here is another one that I printed and just now decided to make.

1 can (14.5 ounces) Hunt's Fire Rasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup Ranch Style Black Beans, rinsed and drained
1/3 cup chopped white onion
2 tablespoons finely chopped cilantro
1 teaspoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
6 flour tortillas ( 8 inch)
2 cups (8 ounces) shredded Chihuahua cheese
1 lime, cut into 6 wedges

1. Prepare filling by placing tomatoes in large bowl; mash into large pieces with fork or potato masher. Add corn, beans, onion, cilantro, lime juice, garlic powder, salt cumin and red pepper; stir to combine. Set aside.

2. Sprinkle 1/3 up cheese evenly over half of each tortilla.Top each with 1/ cup tomato mixture. Cover filling with other half of tortilla; set aside.

3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.

4. Slice each tortilla into 3 wedges. Divide remaining tomato mixture evenly and serve with each quesadilla along with a lime wedge. A dollop of sour cream may be added if desired.


Okay I did a few things differently. First I didn't know what Chihuahua cheese was so I used Sargento Bistro Blends Nacho & Taco with Authentic Seasoning.

I didn't use plan tortillas. We have really gotten into t he Mission Wraps that are flavored. So I chose Jalapeno Cheddar Wrap from Mission.

I also did not heat in a skillet I used the oven at 350 for about 6 minutes.

Enjoy my husband kept raving about it and it was sooooo easy.