Quick Quesadilla Pockets
Makes 6 to 8 Servings
- 1 tablespoon canola oil
- 1 large red bell pepper, finely diced (about 1 ½ cups)
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 1/2 cups frozen corn kernels, thawed
- One 15 1/2-ounce can pinto beans, drained and rinsed
- 1/2 cup salsa
- 2 cups preshredded reduced-fat Mexican cheese blend or Cheddar cheese
- Six to eight 8-inch flour tortillas
- 1/2 cup reduced-fat sour cream, optional
- Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chili powder, and onion powder and cook until the peppers are tender, about 5 minutes.
- Preheat the oven to 400°F.
- Add the corn, beans, salsa, and 1 1/2 cups of the cheese to the skillet and cook until the cheese melts and the mixture is heated through, about 2 minutes.
- To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Fold over, press down gently, and place each on the prepared baking sheet. Sprinkle the remaining cheese over the tortillas.
- Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve. Top with sour cream as desired.