Light Fiesta Quesadillas

My weekends have turned into large bake fests. I live in the kitchen for those two days, making anything I can think of. Which gives me tons of snacks for the week to come. Today and tomorrow will be spent exactly like this, and I am happy as a clam. :)

If you are looking for something quick and will leave you with lots of left overs, then here you go! These were really easy to make, and I had lunch/dinner for the whole week. Another great reason to make these is if you are planning a gathering of some type. A great idea as appetizers for a baby shower, sports event, or just a Sunday brunch.

Light Fiesta Quesadilla
Pillsbury Fast and Healthy Cookbook


Ingredients:
1 (10oz) can diced tomatoes with green chilies, drained
1 (7oz) can vacuum packed whole kernel corn, drained
1 tablespoon chopped fresh cilantro
16 (6in) flour tortillas
1 cup fat free refried beans (from a 16oz can)
8 oz. (2 cups) shredded Mexican blend natural cheese

Direction:

1. In medium bowl, combine tomatoes, corn and cilantro; mix well.
2. Spread each of 8 tortillas with 2 tablespoons refried beans. Top each of the remaining 8 tortillas with 1/4 cup cheese and scant 2 tablespoons corn mixture; spread evenly. Cover each with 1 bean-covered tortilla, bean side down. 
3. In large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortilla is toasted.* Remove quesadilla from skillet; repeat with remaining quesadilla. **
4. To serve, cut each quesadilla into 4 wedges. If desired, serve with nonfat sour cream and salsa.

*A griddle heated to 400º can be used to heat 3 to 4 quesadillas at a time.

**At this point, quesadillas can be wrapped in foil and placed in a warm oven until serving time. 

Makes 32 appetizers.

Nutrition: (1 wedge) Calories 80; Fat 3g; Cholesterol 5mg; Sodium 160mg; Carb 9g; Fiber 1g; Protein 3g