Cooker’s Pot

You’ll Need:

Amounts are per quesadilla
1/8 cup Shredded non fat cheese (eg Healthy Choice Mozzarella)
1/4 cup rinsed canned beans (eg Romano or pinto beans)
5 thin jalopeno pepper rings (fresh or pickled)
1 tbs chopped fresh cilantro (corriander)
1 tbs grainy french mustard
* Chile powder or ground cumin can be added for extra flavor.
2 corn tortillas (FF)

Procedure:

Spread mustard on tortilla and top with beans, cheese, jalopeno and corriander and top tortilla. ‘Fry’ in nonstick pan (maybe with a quick squirt of *** spray) or bake on non stick pan at 400F turning once. Both sides should look toasty and golden and the cheese should be melted. Serve with chopped tomato, onion, cucumber, lettuce and salsa. These are really filling! However, my dearest (a very fit cyclist) is able to consume 7 or 8 of them at a sitting so I usually make them several at a time in the oven. I also use this mixture as a pizza topping, adding chopped peppers, grated carrot, onions and tomatoes. Really yummy! (I’ve converted many friends to grated carrot pizzas…) kwlacto lacto

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