Cheese Quesadilla Lunch

Name: Cheese Quesadilla Lunch
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 quesadilla
Ingredients: ¼ cup prepared salsa; 1 ½ tablespoons shredded reduced-fat Cheddar cheese; 1 tablespoon shredded Parmesan cheese; 1 tablespoon drained and rinsed canned black beans; ½ tablespoon chopped fresh cilantro; 2 (6 inch) whole-wheat tortillas; ½ teaspoon butter, melted; 1 tablespoon prepared guacamole; 1 tablespoon chopped red bell peppers

Rating: 4.38 stars

13 Ratings
9 Reviews
2 Photos

A whole-wheat quesadilla is filled with Cheddar and Parmesan cheeses, black beans, and salsa and then baked to crispy perfection. Serve with a pudding cup for dessert.

By Anonymous

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Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

1 quesadilla

Nutrition Info

Ingredients

Original recipe yields 1 servings

The ingredient list now reflects the servings specified

¼ cup prepared salsa
1 ½ tablespoons shredded reduced-fat Cheddar cheese
1 tablespoon shredded Parmesan cheese
1 tablespoon drained and rinsed canned black beans
½ tablespoon chopped fresh cilantro
2 (6 inch) whole-wheat tortillas
½ teaspoon butter, melted
1 tablespoon prepared guacamole
1 tablespoon chopped red bell peppers

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 2

Mix salsa, Cheddar cheese, Parmesan cheese, black beans, and cilantro together in a bowl. Spoon salsa mixture on the center of 1 tortilla and spread evenly. Place remaining tortilla on top of filling. Arrange quesadilla on a baking sheet and brush top tortilla with butter.
Step 3

Bake in the preheated oven until top begins to brown and cheese is melted, 9 to 12 minutes. Slice quesadilla with a pizza cutter; garnish with guacamole and red bell pepper.

Nutrition Facts

Per Serving:

259 calories; protein 13.1g 26% DV; carbohydrates 48.6g 16% DV; fat 6.9g 11% DV; cholesterol 12.4mg 4% DV; sodium 957.3mg 38% DV. Full Nutrition

Reviews (9)

Most helpful positive review

Sarah Jo

05/30/2012

I used homemade salsa regular shredded sharp cheddar cheese (I don't buy reduced fat cheese) and I omitted butter because I was using a non-stick skillet. This was a great quick lunch that used up a couple tortillas I had to use or lose. I'd make this again but next time I think I would double the amount of cheese and beans only because I would have liked a little more to balance out the salsa amount. Read More

Helpful

(23)

13 Ratings

5 star values: 6
4 star values: 6
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sarah Jo

05/30/2012

Helpful

(23)

THERESAM1

05/25/2012

Very good and simple! Read More

Helpful

(3)

Holiday Baker

09/06/2012

I thought this tasted pretty good. I made 3 servings because I didn't see the point of chopping and mixing all of the ingredients and heating up the oven for 1 serving! I followed the recipe exactly even making a guacamole and chopping up the red peppers except using Trader Joes homemade style white tortillas. The problem I had was when I flipped them the beans wanted to fall out and when I went to eat one the toppings wanted to do the same thing. I used a homemade restaurant style salsa. I can only assume it was too thin for this. I think a thick jarred or chunky style salsa is meant for this recipe possibly. Although it would increase the lower fat content more cheese would definitely hold these together and make them less saucy too. Read More

Helpful

(2)

Amanda

12/21/2012

I really liked this one. It made for a quick and easy lunch with things I normally have on hand! Thanks for sharing! Read More

Helpful

(1)

Barbie

02/08/2018

Delicious simple enjoyed every bite. Sautéed frozen onion pepper blend in olive oil to add to filling. Used my own mix of Taco Seasoning and Mexican 4 cheese blend. Brushed olive oil on one side of tortilla that would be on pancake pan; put filling on one half of tortilla and folded tortilla over filling. Place oil side down on pan (two fit in pan) browned and turned over to brown other side. Served with Chobani plain Greek Yogurt in place of sour cream. Read More

Marvins Meatshop

07/18/2016

I used more cheese and refresh mashed beans instead of whole beans. They quesadillas were delicious!?? Read More

Lowcarb Cook

08/13/2020

I can't say I thought this was great. I wasn't really bad either. probably a little healthier than some. I love quesadillas, salsa, cilantro and guac but my idea of a quesadilla is crunchy. this is kinda sloppy and soggy. I probably won't make it again. thanks for sharing though Read More

A.S.

08/12/2017

Amazing quesadillas! Already made about a million of them lol Read More

Julie Silva

09/15/2019

What a treat this was delicious with a little sour cream spread over top as well Read More

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All Reviews for Cheese Quesadilla Lunch

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Nutritional Information

Cheese Quesadilla Lunch

Servings Per Recipe: 1
Calories: 258.6

% Daily Value *

protein: 26 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 27 %

sugars:

fat: 11 %

saturated fat: 16 %

cholesterol: 4 %

vitamin a iu: 15 %

niacin equivalents: 27 %

vitamin b6: 20 %

vitamin c: 26 %

folate: 11 %

calcium: 15 %

iron: 13 %

magnesium: 27 %

potassium: 14 %

sodium: 38 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.