Grilled Cheese Quesadillas

Quesadillas may look like restaurant fare, but they're a snap to make and fun to serve. ...MORE + LESS -

1 pkg (8 large) Old El Paso* Soft Flour Tortillas

3/4 cup (175 mL) spicy black bean dip

2 cups (500 mL) shredded Mexican cheese blend or Monterey Jack cheese

1/4 cup (50 mL) chopped fresh cilantro

3 to 4 pickled jalapeno chiles, sliced

1 jar (440 mL) Old El Paso* Thick N' Chunky Salsa (about 2 cups)

3/4 cup (175 mL) guacamole

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1

For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
2

Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
3

Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeno chile slice. Serve with salsa and guacamole.