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Fire-Roasted Tomato Quesadillas

Prep Time: 30 minutes

Cook Time: 2 minutes

Servings: 6

Crisp quesadillas filled with fire-roasted tomatoes, corn, black beans and Chihuahua cheese, accented with fresh lime juice and cilantro.


  1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained

  2/3 cup frozen whole kernel corn, thawed

  2/3 cup drained, rinsed Ranch Style® Black Beans

  1/3 cup chopped white onion

  2 tablespoons finely chopped fresh cilantro

  1/2 teaspoon garlic powder

  1/4 teaspoon kosher salt

  1/4 teaspoon ground cumin

  1/4 teaspoon ground red pepper

  1 teaspoon lime juice

  2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)

  6 flour tortillas (8 inch)

  Lime wedges and sour cream, optional

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Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.

Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.

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.

Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

Cook's Tips: Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.