Tex-Mex Quesadillas

Heat oven to 400F.  Coat 2 baking sheets with nonstick spray.  Have eight 7" lowfat flour torillas ready.  Place 2 tortillas on each prepared sheet.  Top with 1 1/4 cups rinsed, canned black beans and 1 cup each shredded carrots and shredded reduced-fat Monterey Jack cheese.  Press a second torilla on top of each.  Bake 10 minutes or until crisp and lightly browned.  Flip quesadillas over and bake for 5 minutes more.  Cut into wedges.  Serve with 1 cup tomato salsa.

SERVES 4

Per serving:  314 cal, 19 g protein, 52 car, 12 g fiber, 7 g fat (4 sat), 20 mg chol, 1,112 mg sod

I made these the other day and they were awesome, but I added chicken, which in my opinion made them better than with the beans and cheese alone.  Also we topped them with low fat sour cream...mmmm so yummy!!  LOL!!  Presser and I really enjoyed them

If you want to reduce the sodium, I recommend using no-salt-added beans, and make homemade salsa.

####.. that just made me hungry....   sounds like a good winner to me!!   gonna have to try that!

LOL....  opening's eh? ... LOL hahha...   j/k press/fly...

sasha makes some awesome meals too...  can't deny that... i'll get huge by living w/ her   :biggrin: ... i'll be sure to gain some serious weight on a mass cycle... lol ...

j/k dear... your food kicks ass!! ...  

I love quesadillas. Try adding some thinly sliced cheap cuts of grilled beef(normally they would be though, but slicing accross the grain, very thin, will make it nice and not chewy at all) or even quickly browned in a pan ground beef(low fat, ground sirloin is very good)
Ground or roased and thinly sliced turkey would be a great addition, or if you are like me, and like to add some flavor and experiment, get head of baby lamb from local butcher(most likely, you will get it for free, because poor SOB doesn't know what to do with it, but throw it away), with heavy cleaver split it in half, carefully take the brains out(head has to be very fresh, smell brains for any odor, that would indicate unfreshness), with small paring knife, peel most of the membrain off, then put it in water with ice and some salt for at least an hour.  Take the brains out, and dry on the towel, slice them with very sharp knife 1" thick, season on both sides with salt, pepper, just a touch of Cayenne pepper. Heat up the saute pan(prefferably non stick, unless you are know what are you doing) add oil, wait till it's start to lightly smoke, then quickly sprinkle brains with Wondra flour and put in one layer, not too close to each other in the pan. Sautee for 45 sec, flip and lower the heat to medium. Cook just enough to make sure that both sides are nicely brown, then add some kind of alcohol (Madeira, white wine, cognac, sherry wine, sake, etc...) keep cooking until liquid evaporates. Brains at this point should be just cooked, firm outside, but moist inside.
Take them out, and let cool so you can handle them.
Cut them in chunks, the size you like, mix with some sauteed mushrooms, red bell peppers and avocado.
Add a touch of Adobo powder, some sliced raw onions and put that mix between two tortillas.
Cut those quesadillas into peices and serve to your lover or lova...
Red wine is the most suitable drink.

Small,

Head of baby lamb??  Is that a joke?  Never know now-a-days.......  <!--emo&--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/smile.gif" border="0" valign="absmiddle" alt=''><!--endemo-->

Sorry...
still, belive me, if you follow the recipe, you'll get a wonderfull meal. I worked with one french guy long time ago, and he prepared lamb head for us(guys who work with him) with little mushrooms, Madeira and hearbs- believe me- it was one of the most delicious thing I ever tasted in my life. Shit, I should look for cooking board..lol

small....sounds interesting...all though if I went into a butchers pad I think they would hang my ass up and start carving into me...I am getting to be one juicy peice of meat!!!....lol

small..I'm sure its very tasty, but I just can't seem to get by the Head of Lamb...LOL!!!  <!--emo&--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/smile.gif" border="0" valign="absmiddle" alt=''><!--endemo-->  Someone else would have to prepare it and not tell me what it is til after I'm done eating <!--emo&--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/smile.gif" border="0" valign="absmiddle" alt=''><!--endemo-->  

I see you through in some Adobo...Presser used to crAck on me before when I used that stuff...now he likes it!!!

My girlfriend is Cuban, and she likes it. She introduces Adobo to me, and now I love adding it to almost anything. Very interesting seasoning.
She also cooked kid once for me. It's great! Could be expensive, if you get it from fancy boutcher shop, but if you will find it in some ethnic comunity boucher shop, it's very reasonable. Very lean, very high in protein, increadibly tasty and tender