Mexican Quesadillas

Prep Time: 6 minutes
Cook Time: 15 minutes
Chill Time: none
Yield: 6 servings

• 6 (10-inch) flour tortillas
• 3 cups shredded mozzarella cheese
• 1½ cups canned corn (from an 11-ounce can), drained
• 1½ cups canned black beans (from a 15-ounce can), rinsed and drained
• 1 ripe Hass avocado, peeled, pitted and sliced
• ½ cup prepared salsa
• ½ cup sour cream

1. Heat a 12-inch skillet over medium heat.
2. Spray a tortilla with non-stick cooking spray. Place it flat on heated skillet for 1 minute and flip tortilla over.
3. Sprinkle 1 cup cheese on the tortilla, followed by ½ cup each corn and beans and 4 slices avocado.
4. Place another tortilla on top to make a sandwich. Cover pan with lid.
5. After 1 minute, flip the quesadilla.
6. When the cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables and cheese.
7. Cut each quesadilla into 4 wedges. Top each piece with a dollop of salsa and sour cream before serving.

Tip:

Warm a plate in the microwave for about 1 minute, a good idea for this or any other time you need to keep something nice and hot.

It is hard to find good kosher Mexican food. I got so tired of looking that I decided to make it myself. Quesadillas are a great light appetizer. You can fill them with almost anything. Try my Chocolate Quesadillas (Quick & Kosher: Recipes From The Bride Who Knew Nothing), you'll wonder how you ever survived without them.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing