Active Time

　　20 min

　　Total Time

　　20 min

　　A hint of cumin and a touch of salsa make this quesadilla a standout.

　　

Ingredients

Makes 4 hors d'oeuvre or snack servings

　　1/4 lb pepper Jack cheese, coarsely grated (1 3/4 cups)

　　1/2 cup canned black beans, rinsed and drained

　　2 tablespoons finely chopped fresh cilantro

　　1/2 teaspoon ground cumin

　　1 to 2 tablespoons vegetable oil

　　8 (7-inch) flour tortillas (not low-fat)

　　1/2 cup chunky salsa

　　

Step 1

Stir together cheese, beans, cilantro, and cumin.

　　

Step 2

Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.

　　

Step 3

Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.