July 8, 2011

Fast and Easy Salsa Quesadillas

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Over the winter, my usual gym routine started to get a little stale. So to help get myself back on track for summer (and bathing suit season), I signed up for a program through a magazine that aims to help participants lose ten pounds.

Part of the process is counting calories and keeping a food log, and I discovered after a few days that I’m woefully short of protein.

So I threw some protein bars and shakes into my grocery cart to help fill in the gaps or for those busy days when  lunch is eaten standing up in between projects, but I also went to my pantry for canned beans.

On a busy weekend, when the kids were starving and dinner was late, I threw these easy quesadillas together using some of the fantastic salsa ShopRite sent me to try.

Not only were they ready in under ten minutes and incredibly tasty, they helped me reach my protein goal for that day.  Picky eaters?  Not to worry, this recipe is easy and is a big hit with kids of all ages!

1 package 6-inch multigrain tortilla shells
1 can ShopRite kidney beans, rinsed and drained
1 jar ShopRite salsa (I used Three Bean with Roasted Corn)
1 cup shredded cheese of your choice (I used Monterey Jack)
Sour cream or yogurt (optional)

Spread two tortillas with the cheese. Using your hands, coarsely mash the beans and spread over the cheese. Spoon salsa over the beans and top with more cheese. Finish with another tortilla. In a skillet, heat quesadillas over medium heat, flipping once, until cheese is melted and tortillas are browned but not burned. Tranfer to a plate and let rest. Cut into triangles with a pizza cutter. Serve with sour cream or yogurt if desired.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Three Bean with Roasted Corn Salsa and ShopRite Kidney Beans  from ShopRite for free.