Hurried Gazpacho and Handheld Quesadillas

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Our shortcut gazpacho starts with fresh salsa at its base for big flavor without all the chopping and seeding normally expected in a gazpacho recipe. Black bean and olive quesadillas make a perfect dunker.

Hurried Gazpacho and Handheld Quesadillas
Photo: Andy Lyons
Total Time:
30 mins
Servings:
4
Yield:
5 cups gazpacho + quesadillas

Ingredients

  • 2 14-16 ounce containers refrigerated fresh salsa

  • 1 cup tomato juice

  • ½ cup fresh cilantro leaves

  • 3 tablespoon lime juice

  • 2 tablespoon olive oil

  • 8 6 inch corn tortillas

  • Nonstick cooking spray

  • 1 cup shredded taco or Mexican cheese blend (4 oz.)

  • ½ cup canned black beans, rinsed and drained

  • ½ cup sliced pitted ripe olives

  • ¾ cup plain Greek yogurt or sour cream

Directions

  1. For gazpacho, in a large bowl stir together salsa, tomato juice, cilantro, lime juice, and oil.

  2. For quesadillas, lightly coat both sides of tortillas with cooking spray. Heat a 12-inch skillet over medium heat. Add three of the tortillas; sprinkle half of each tortilla with 2 Tbsp. cheese, 1 Tbsp. beans, and 1 Tbsp. olives. Fold in half; press lightly. Cook 2 minutes; turn and cook 2 to 3 minutes more or until cheese is melted and tortillas are light brown. Remove from skillet. Repeat with remaining tortillas, cheese, beans, and olives.

  3. Serve gazpacho and/or quesadillas with yogurt.

Nutrition Facts (per serving)

440 Calories
22g Fat
45g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 440
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 40%
Cholesterol 36mg 12%
Sodium 1288mg 56%
Total Carbohydrate 45g 16%
Total Sugars 12g
Protein 15g
Vitamin C 86.4mg 432%
Calcium 433mg 33%
Iron 2mg 11%
Potassium 262mg 6%
Folate, total 14.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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