Purchased, cooked meatballs and a ready-made black bean dip make this Southwestern treat a snap to make. File this recipe under, "fast, quick and practically no cooking involved"!
1/2 (16-ounce) jar spicy black bean dip
12 (8-inch) flour tortillas
30 to 32 frozen cooked meatballs, thawed and crumbled
1 1/2 cups shredded pepper Jack cheese
Suggested Toppings: sour cream, salsa
- Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas.
- Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted.
- Cut into 4 triangles, and serve with desired toppings.
Makes 4 to 6 main dish or 10 to 12 appetizer servings.