Quesadillas With Chilies , Olives and Cheese

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Quesadillas With Chilies, Olives and Cheese

 

1 28 ounce can vegetarian baked beans

6 10 inch flour tortillas

1 tablespoon melted butter or spray oil

1 cup low or non-fat sour cream

3 cups coarsely grated white or yellow cheddar cheese

5 chilies, thinly sliced

3 scallions, finely chopped

1/2 cup chopped fresh cilantro, optional

Sliced black olives

Hot Salsa for Garnish

 

Drain beans and reserve sauce. Preheat grill to

medium/high heat. Lay 6 tortillas flat on work

surface. Spray tops with oil or brush with butter and

flip over. Mix sauce from beans and sour cream. On top

half of each tortilla, spread 2 to 3 tablespoons of

sour-cream mixture, baked beans, cheese, chilies,

scallions and cilantro. Fold empty bottom portion of

tortillas over ingredients.

Arrange quesadillas on barbecue grate and grill until

tortillas are browned on both sides and cheese is

melted, about 1 to 2 minutes each side. If they start

cooking too quickly, move the quesadillas to a cooler

section of the grill. Serve quesadillas whole or cut

in wedges, spoon some olives and hot salsa on top and

serve.

Yields 6 servings.

 

 

 

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