- 1 (9 ounce) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
- 1 (15 ounce) can Progresso® black beans, drained, rinsed
- 1/3 cup finely diced onion
- 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
- 1 (11.5 ounce) package Old El Paso® Flour Tortillas for Burritos
- 2 cups finely shredded Cheddar cheese
- 2 cups finely shredded Monterey Jack cheese
- 1 cup Old El Paso® Thick 'n Chunky Salsa (optional)
- 1/2 cup sour cream (optional)
- Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
- Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
- Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
- With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.