Ingredients

Six 6- to 7-inch flour tortillas
Vegetable cooking spray
16-ounce can baked beans, preferably barbecue-flavor
6 ounces (1 1/2cups) shredded mixed Monterey Jack and Cheddar cheeses
6 tablespoons chopped fresh cilantro
Sour cream, thinly sliced jalapenos and cherry tomato slices for garnish as desired

Directions

Preheat grill to medium (see note). Lightly spray one side of each tortilla with cooking spray. Place tortilla, sprayed side down, on work surface. Spoon 1/4 cup of beans over half of tortilla. Sprinkle with 1/4 cup cheese and 1 tablespoon cilantro. Fold remaining tortilla half over filling, to make half-moon-shape quesadillas. Grill over medium heat until tortillas are lightly browned and crisp on the bottom, 2 to 3 minutes on each side. Remove from grill and cut each quesadilla in half.

Serve with sour cream, cherry tomatoes and jalapeno slices as desired.

Note: Quesadillas may be cooked in a nonstick skillet over medium heat for 3 to 4 minutes on each side. Makes 12 appetizers, or 6 whole quesadillas.

Nutrition information per appetizer serving: 178 cal., 6 g fat, 7 g pro., 23 g carbo., 15 mg chol., 446 mg sodium.