Cheddar-Jalapeño Quesadilla Salad With Cilantro-Lime Vinaigrette Recipe

Name: Cheddar-Jalapeño Quesadilla Salad With Cilantro-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 2 tablespoons minced fresh cilantro; 1 tablespoon lime juice; Quesadillas:; 1 (15-ounce) can black beans; 8 (6-inch) corn tortillas; 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese; 3 to 4 tablespoons chopped pickled jalapeno peppers; Cooking spray; Remaining ingredients:; 6 cups chopped iceberg lettuce; 2 cups chopped tomato; 1 cup bottled salsa; 1/2 cup chopped onion; 1/4 cup low-fat sour cream

Servings: persons

Vinaigrette:
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Quesadillas:
1 (15-ounce) can black beans
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
3 to 4 tablespoons chopped pickled jalapeno peppers
Cooking spray
Remaining ingredients:
6 cups chopped iceberg lettuce
2 cups chopped tomato
1 cup bottled salsa
1/2 cup chopped onion
1/4 cup low-fat sour cream

1
To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
2
To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno; top with remaining tortillas.
3
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vinaigrette:, 2 tablespoons minced fresh cilantro, 1 tablespoon lime juice, Quesadillas:, and more.

Yes, Cheddar-Jalapeño Quesadilla Salad With Cilantro-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheddar-Jalapeño Quesadilla Salad With Cilantro-Lime Vinaigrette

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