Ingredients

The following ingredients have 32 Servings
  • 1 (11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos
  • 3/4 cup spicy black bean dip (from 16-oz. jar)
  • 8 oz. (2 cups) shredded Mexican cheese blend or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 3 to 4 pickled jalapeño chiles, sliced
  • 1 (16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa
  • 1 (12-oz.) container guacamole

Instruction

  • For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
  • Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
  • Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeño chile slice. Serve with salsa and guacamole.