Title: White Bean And Green Chile Quesadillas
Categories: Mexican
Yield: 4 servings

1 c Great Northern Beans; Rinsed
-And Drained
1/2 ts Ground Cumin
8 Flour Tortillas
4 ts Chopped Pickled Jalapeno
1/2 c Chopped Green Chiles
1 3/8 c Black Beans; Rinsed And
-Drained
8 sl Tomato
3/4 c Cheddar Cheese; Lowfat,
-Shredded
4 ts Minced Fresh Cilantro
8 oz Plain Low-Fat Yogurt
Vegetable Cooking Spray

Combine Great Northern beans and ground cumin in a small bowl. Place 1/4
cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2
inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top
with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato
slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro,
and remaining toritllas. Spoon yogurt onto several layers of heavy-duty
paper towels; spread to 1/2 inch thickness. Cover with additional paper
towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual;
cover and refirgerate. Place a large nonstick skillet coated with cooking
spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on
each side or until golden. Remove quesadilla from skillet. Set side; keep
warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into
4 wedges. Serrve warm with yogurt cheese.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999,
converted by MM_Buster v2.0l.