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Dairy
Easy
6 Minutes
Diets 
It is hard to find good kosher Mexican food. I got so tired of looking that I decided to make it myself. Quesadillas are a great light appetizer. You can fill them with almost anything.
6 (10-inch) flour tortillas
3 cups shredded mozzarella cheese
1 and 1/2 cups canned corn, drained
1 and 1/2 cups canned black beans, rinsed and drained
1 ripe Hass avocado, peeled, pitted, and sliced
1/2 cup prepared salsa
1/2 cup sour cream
Heat 12-inch sauté pan over medium heat.
Spray tortilla with non-stick cooking spray. Place it flat on heated skillet for one minute then flip tortilla over.
Sprinkle one cup cheese on the tortilla, followed by half cup of each, corn and beans as well as four slices avocado.
Place another tortilla on top to make a sandwich. Cover pan with lid. After one minute, flip the quesadilla.
When cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables, and cheese.
Cut each quesadilla into four wedges. Top each piece with a dollop of salsa and sour cream before serving.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010).
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for a more authentic TexMex use chedder cheese or mexican blend. refried beans. hot sauce for dipping.