Fire-Roasted Tomato Quesadillas Recipe

Name: Fire-Roasted Tomato Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained; 2/3 cup frozen whole kernel corn, thawed; 2/3 cup drained, rinsed Ranch Style Black Beans; 1/3 cup chopped white onion; 2 tablespoons finely chopped fresh cilantro; 1/2 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1 teaspoon lime juice; 2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz); 6 flour tortillas (8 inch); Lime wedges and sour cream, optional

Servings: persons

1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup drained, rinsed Ranch Style Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional

1
Hands On: 30 minutes
2
Total: 30 minutes
3
Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
4
Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
5
Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
6
Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

876

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained, 2/3 cup frozen whole kernel corn, thawed, 2/3 cup drained, rinsed Ranch Style Black Beans, 1/3 cup chopped white onion, and more.

Yes, Fire-Roasted Tomato Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire-Roasted Tomato Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions