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Popular in Food

Corn and Bean Quesadillas

Corn and Bean Quesadillas



  1. Combine corn and chili powder; set aside. Spread about 1/4 cup refried beans over half of each tortilla. Top with papaya, mango, or peach, the corn mixture, and chili pepper strips. Sprinkle with cheese. Fold tortillas in half, pressing gently.
  2. Lightly coat a 10-inch nonstick skillet with cooking spray. Cook quesadillas for 2 to 3 minutes over medium heat or until lightly browned, turning once. Cut each quesadilla into wedges. Garnish with dairy sour cream, guacamole, and/or cilantro leaves, if desired. Makes 3 to 4 servings.

From the Test Kitchen

Menu Suggestion:

Make it a meal with assorted relishes, Mexican-style rice, and iced tea.

Nutrition Facts (Corn and Bean Quesadillas)

    Per serving:
  • 382 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 34 mg chol.,
  • 1260 mg sodium,
  • 58 g carb.,
  • 6 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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