Friday, Oct 21, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Quesadillas with Chilies and Cheese

1 28-ounce can vegetarian baked beans

6 10-inch flour tortillas

1 tablespoon melted butter or spray oil

1 cup low or non-fat sour cream

3 cups coarsely grated white or yellow cheddar cheese

5 chilies, thinly sliced

3 scallions, finely chopped

cup chopped fresh cilantro, optional

Drain beans and reserve sauce. Preheat grill to medium/high heat. Lay 6 tortillas flat on work surface. Spray tops with oil or brush with butter and flip over. Mix sauce from beans and sour cream. On top half of each tortilla, spread 2 to 3 tablespoons of sour cream mixture, baked beans, cheese, chilies, scallions, and cilantro. Fold empty bottom portion of tortillas over ingredients.

Arrange quesadillas on barbecue grate and grill until tortillas are browned on both sides and cheese is melted, about 1 to 2 minutes each side. If they start cooking too quickly, move the quesadillas to a cooler section of the grill. Serve quesadillas whole or cut in wedges.

Yield: 6

Source: Steven Raichlen, author of How to Grill

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