Hurried Gazpacho and Handheld Quesadillas

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.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups gazpacho + 2 quesadillas each
  • Makes: 5 cups gazpacho + quesadillas
  • Start to Finish: 30 mins

Hurried Gazpacho and Handheld Quesadillas

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.
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Nutrition Facts (Hurried Gazpacho and Handheld Quesadillas)

  • Per serving:
  • 440 kcal ,
  • 22 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 36 mg chol. ,
  • 1288 mg sodium ,
  • 45 g carb. ,
  • 5 g fiber ,
  • 12 g sugar ,
  • 15 g pro.
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