/2 cup frozen whole-kernel corn, thawed
2 tbs thinly sliced green onion (I used extra)
1/4 tsp ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)

Procedures :
Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side or until golden. Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro springs and jalapeno peppers, if desired. Yield: 4 servings (serving size: 4 wedges and 2 tbs. sour cream).
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Category : Mexican