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INGREDIENTS

• 2 burrito-size flour tortillas
• 1 cup canned low-fat refried black beans (Rosarito brand is good)
• 1 cup chunky salsa(hot or mild; commercial or homemade)
• 1 cup shredded Mexican blend cheese
• 1/2 cupguacamole (commercial or homemade)
• 2 tablespoons sour cream

DIRECTIONS

1. Place 1 tortilla on a work surface.
2. Spread the beans evenly over the tortilla.
3. Spread about 3/4 cup salsa over the beans.
4. Sprinkle evenly with cheese.
5. Top with the second tortilla.
6. Put the quesadilla on a foil-covered cookie sheet.
7. Bake in a 400° oven for about 15 minutes or until the cheese is melted.
8. Add the quacamole and sour cream to a small bowl; stir to combine.
9. Cut the quesadilla into fourths; place on individual plates.
10. Serve with quacamole and the rest of the salsa.

INGREDIENTS

• 1 lb boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1 (15ounce)can black beans, drained
• 1/2 cup salsa
• 1-2 teaspoontaco seasoning
• shredded cheese
• 10 flour tortillas
• sour cream
• salsa
• guacamole
• chili powder
• vegetable oil
• cooking spray

DIRECTIONS

1. Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
2. In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
3. Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
4. Distribute cooked chicken and onion over beans, and sprinkle with cheese.
5. Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
6. You can use vegatable oil or cooking spray when cooking quesadillas.
7. While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
8. This makes a killer sour cream dip for the quesadillas.
9. Serve hot with sour cream dip, quacamole, and salsa.
10. Enjoy!

INGREDIENTS

• 1 tablespoon butter
• 1 flour tortilla
• 1/2 cup shredded Mexican blend cheese
• 1/2 cup chopped steak
• fresh salsa, on the side(optional)

DIRECTIONS

1. First put the pan on the stove.
2. Heat it up to”high”.
3. Then put the butter on the pan, and let it partially melt.
4. Then place the tortilla on the pan.
5. Add the cheese evenly all over the tortilla.
6. Then place the chopped steak evenly.
7. Let cook until cheese has melted.
8. Serve for a delicious meal!

INGREDIENTS

• 1 lb cream cheese, at room temperature
• 1/2 cup confectioners’ sugar
• 2 medium ripe bananas, peeled
• 10 flour tortillas(7 inches in diameter)
• 4 tablespoons butter
• 2 1/2 cupscaramel sauce , warm,recipe follows
• 4 medium bananas
• whipped cream (optional, for serving)

DIRECTIONS

1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar and bananas, continue to beat until smooth.
3. Spread 1/4 cup of the filling over half of each tortilla.
4. Fold the other half over the filling and press slightly.
5. Place on a large plate and cover with plastic wrap.
6. Refrigerate until the filling sets, about 30 minutes.
7. In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
8. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side.
9. Repeat the above process with the remaining butter and filled tortillas.
10. To serve, slice each filled tortilla into thirds.
11. Arrange the slices in the center of each serving plate.
12. Spoon a 1/4 cup of the warm caramel sauce over each plate.
13. Peel the bananas and slice 1/4-inch thick.
14. Garnish each plate with the sliced bananas and whipped cream, if desired.

INGREDIENTS

Filling for Tortillas
• 4 tablespoons canola oil
• 2 large onions(Vidalia are good)
• 1 tablespoon chopped fresh oregano
• 3 ounces blue cheese
• 2 ounces grated monterey jack cheese
• 1/2 teaspoon salt
• 6soft 6-inch tortillas

papaya Salsa

• 1 teaspoon minced jalapenos
• 1minced red bell pepper
• 1diced papaya
• 1 tablespoon chopped scallions
• 2 teaspoons lime juice
• 1/4 teaspoon sugar
• 1 teaspoon salt, to taste

DIRECTIONS

1. Filling:.
2. Heat two tablespoons of canola oil in a saute pan.
3. Add onions, saute until caramelized and add the oregano.
4. Transfer into a medium-size bowl and add the cheeses.
5. Mix together, adding salt to taste.
6. Let the mixture chill or become room temperature.
7. Spoon an even amount of the mixture onto each tortilla.
8. Heat remaining canola oil in pan, fold over each filled tortilla and place in pan.
9. Saute tortillas until golden brown on both sides and the cheese is melted.
10. Serve immediately.
11. Enjoy!
12. Salsa:.
13. Place fruit and vegetables in a bowl.
14. Add the lime juice, sugar and and salt.
15. Toss the mixture and chill.
16. Serve atop the Blue-Cheese onion Quesadillas.
17. Yield: 4 servings.