Prep time 10 min.

Cook time 15 min.


1 can (14.5oz.) Del Monte® Diced Tomatoes with Zesty Green Chilies, well drained, divided

2 cup (8oz.) shredded Cheddar cheese [or Monterey Jack cheese]

1 cup Fat-free refried beans

6 (8-inch) flour tortillas

4 tsps. vegetable oil, divided

Optional Ingredients:

  • 3 Tbsps. chopped fresh cilantro
  • Guacamole


  1. Combine half of tomatoes, cheese and cilantro in a medium bowl.

  2. Spread equal amounts of refried beans over half of each tortilla. Top beans with equal amounts of tomato-cheese mixture. Fold tortillas in half, pressing gently.

  3. Heat 2 tsp. oil in a large non-stick skillet over medium heat; tilt skillet to coat evenly. Place 2 quesadillas in skillet; cook 2 to 3 minutes per side or until lightly browned and cheese is melted. Repeat with remaining oil and quesadillas. Serve with remaining tomatoes and guacamole, if desired.


VARIATION: To make Santa Fe Chicken & Cheese Quesadillas, prepare recipe as directed above, except omit refried beans and combine 2 cups shredded cooked chicken with half of tomatoes, cheese and cilantro. Spoon chicken mixture over half of each tortilla; fold in half and continue with Step 3.

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