½ cup Pace® Picante Sauce
12 flour tortilla (8-inch)
4 oz shredded Monterey Jack cheese
2 green onion, sliced
- Heat the oven to 400°F. Stir the beans and picante sauce in a small bowl.
- Place 6 tortillas onto 2 baking sheets. Spread about 1/3 cup bean mixture on each tortilla to within 1/2-inch of the edge. Top with the cheese and onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.
- Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.