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Beef from the deli makes this a super-quick meal.
Servings: Makes 4 main dish servings or 12 appetizers
Prep Time: 10 minutes
Cook Time: 5 minutes
• 3/4 lb. thinly sliced deli roast beef or 1 package fully-cooked beef strips
• 1½ cups prepared thick and chunky salsa
• 1/4 cup chopped fresh cilantro
• 3 Tbsp. fresh lime juice
• 1 cup canned black beans, rinsed and drained
• 1/2 cup frozen whole kernel corn, defrosted
• 8 small flour tortillas
• 3 cups (12 ounces) shredded Colby-Jack cheese
In a medium bowl, combine salsa, cilantro and lime juice.
In a second bowl, combine 1/2-cup of the salsa mixture, beans and corn. Set aside remaining salsa mixture.
Layer 4 tortillas with 1½ Tbsp. cheese, 2 Tbsp. salsa mixture and evenly distribute beef between each of 4 tortillas.
Sprinkle 1½ Tbsp. more cheese over meat on each tortilla and top each with a plain tortilla. Spray tops with non-stick cooking spray.
Spray skillet with non-stick cooking spray. Heat skillet over medium-high heat.
Using a spatula place 1 quesadilla in skillet. Heat 2-3 minutes, until cheese just begins to melt and bottom of tortilla is lightly toasted.
Carefully turn quesadilla with spatula. Heat second side 2-3 minutes.
Repeat to cook each quesadilla.
Cut into wedges and serve with remaining salsa mixture.
If black beans are large, slightly mash before adding to salsa mixture.
To serve as an appetizer or snack, cut each quesadilla into 3 wedges.
Recipe courtesy of the Texas Beef Council
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