Hunt's Recipes

Beef Stew

1 medium onion, chopped (1 med onion = about 1/2 cup)
1 cup baby carrots
2 cups sliced celery
1 lb. red potatoes, scrubbed and cubed
2 lbs. beef stew meat, cut into chunks
2 tsp. dried thyme leaves
1 can (14 1/2 oz each) Hunt's Diced Tomatoes
3/4 cup water
1 can (6 oz each) Hunt's Tomato Paste

Place onion over the bottom of 3-1/2 quart or larger slow cooker. Add the following ingredients in this order: carrots, celery, potatoes and beef. Sprinkle with thyme. Pour diced tomatoes and water over the top of the beef.

Cover; cook on low setting for 8 to 10 hours until meat is tender. Stir in tomato paste; cover. Cook an additional 10 minutes on high setting. Serves 6

Simple Marinara

2 cans (6 oz each) Hunt's Tomato Paste
3 cups hot water
2 cans (14 1/2 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano, undrained

Combine tomato paste and water in medium saucepan; stir in diced tomatoes with their liquid. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve over hot cooked pasta. Serves 12

Beef Curry Skillet

1 tablespoon curry powder, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin strips
1 tablespoon Pure Wesson Canola Oil
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1 can (14 oz each) beef broth
1 cup basmati rice, uncooked
1/2 cup raisins
1/2 teaspoon garlic powder
3 tablespoons slivered almonds, toasted

Mix 2 teaspoons of the curry powder, the salt and red pepper in small bowl. Sprinkle evenly over steak strips in medium bowl; toss to coat. Heat oil in large skillet over medium-high heat. Add steak; cook 5 minutes, or until no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

Add onions to same skillet; cook 5 minutes, or until tender, stirring frequently. Add remaining 1 teaspoon curry powder, the undrained tomatoes, the broth, rice, raisins and garlic powder; mix well.

Bring to a boil. Reduce heat to low; cover. Simmer 20 minutes, or until rice is tender. Stir in steak. Remove from heat. Let stand, covered, 5 minutes. Sprinkle with the almonds. Makes 6 servings

Baked Ziti Casserole

Pam Original No-Stick Cooking Spray
8 ounces dry ziti pasta
1 pound ground sirloin beef
1 can (26 oz each) Hunt's Four Cheese Spaghetti Sauce
1 can (6 oz each) Hunt's Tomato Paste
1 cup shredded part-skim mozzarella cheese

Preheat oven to 350°. Spray 8x8-inch baking dish with cooking spray. Prepare pasta according to package directions; drain. Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. Stir in spaghetti sauce and tomato paste; blend well.

Spoon 1/2 cup meat sauce into bottom of prepared baking dish. Top with half the pasta, half the remaining sauce, and 1/2 cup cheese. Repeat layers, starting with pasta and ending with cheese. Bake, uncovered, 10 minutes or until cheese is melted. Serve immediately. Makes 6 servings

Sweet Tangy BBQ Wings

1 bottle (21.6 oz each) Hunt's Original Barbecue Sauce
1/4 cup Gulden's Spicy Brown Mustard
1/4 cup honey
2 teaspoons ground red pepper
2 pounds chicken wing drumettes
Pam Butter No-Stick Cooking Spray

Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.

Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.

Preheat oven to 350°. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.

Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving. Makes 6 servings

Hearty Mexican Spaghetti

12 ounces dry spaghetti, uncooked
1 pkg (1.25 oz each) taco seasoning blend
1 pound ground sirloin beef or ground turkey
1 can (14.5 oz each) Hunt's Diced Tomatoes in Sauce, undrained
2 cans (11 oz each) whole kernel corn with red and green peppers, undrained
1 can (7 oz each) diced green chilies, undrained
1/2 cup sliced green onions
1/2 cup shredded Mexican-style cheese blend

Break pasta in half. Cook according to package directions. Prepare taco seasoning mix with the meat in large skillet according to package directions. Stir in tomatoes with their liquid, the corn with its liquid, the green chilies and onions.

Cook over medium heat 3 minutes, or until heated through, stirring occasionally. Drain pasta; place in large bowl. Add meat mixture; mix lightly. Sprinkle with the cheese. Makes 8 servings

Fusilli with Tomatoes and Italian Sausage

1 pkg (16 oz each) dry fusilli or rotini pasta, uncooked
1 tablespoon extra virgin olive oil
1/2 cup chopped shallots
2 teaspoons minced garlic
1 pound Italian pork sausage, casings removed if present
1 can (28 oz each) Hunt's Crushed Tomatoes
1 tablespoon white balsamic vinegar
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1/2 cup thinly sliced fresh basil
1/2 cup freshly grated Parmesan cheese

Prepare pasta according to package directions. Drain and return to cooking pan. Meanwhile, heat oil in large saucepan over medium heat until hot. Add shallots and garlic. Cook 2 to 3 minutes or until shallots are tender. Add sausage; cook 5 to 7 minutes or until sausage is crumbled and brown, stirring often.

Remove drippings from saucepan. Add tomatoes, vinegar and pepper; bring to a boil. Reduce heat to low, cover and keep warm until pasta is ready. Add tomato mixture, cream and basil to pasta; toss together. Heat over medium-low heat until hot. Sprinkle with cheese. Makes 6 servings

Anytime Chili

1 pound ground sirloin beef
3 cans (8 oz each) Hunt's Tomato Sauce
1 can (15 oz each) chili without beans
1 can (15 oz each) pinto beans, drained, rinsed
1 can (15 oz each) red kidney beans, drained, rinsed
1 can (6 oz each) Hunt's Tomato Paste

Brown meat in large skillet over medium-high heat; drain. Add tomato sauce, chili, pinto beans, kidney beans and tomato paste; stir until well blended. Cook over medium heat 15 minutes, or until heated through, stirring occasionally. Makes 6 servings

Florentine Meat Roll

2 eggs, lightly beaten
2 pounds ground sirloin beef
1 cup dry seasoned bread crumbs
1 can (15.25 oz each) Hunt's Family Favorites Seasoned Tomato Sauce for Meatloaf, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
8 ounces part-skim ricotta cheese
1/2 cup grated Parmesan cheese

Preheat oven to 400°. Combine eggs, meat, bread crumbs, half of the tomato sauce, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in large bowl. Shape into 12x8-inch rectangle on large sheet of waxed paper.

Combine spinach, ricotta cheese, Parmesan cheese, the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in small bowl; spread evenly over meat mixture. Starting at one of the long sides, roll up meat mixture in jelly-roll fashion.

Place, seam-side down, in shallow baking dish. Bake 45 minutes; drain. Pour the remaining tomato sauce over meat roll; bake an additional 10 minutes. Cool slightly before cutting into 8 slices to serve. Makes 8 servings

Home-Style Pot Roast

2 pounds boneless beef chuck, cut into large chunks
1 can (14.5 oz each) Hunt's Stewed Tomatoes, undrained
1 pkg (1.5 oz each) beef stew seasoning mix

Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid. Cook on low 8 hours (or on high 4 hours). Makes 6 servings

Beefy Chili Skillet

1 pound ground sirloin beef
2 cans (15 oz each) chili with beans
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained

Brown meat in large skillet over medium-high heat; drain. Stir in chili and the tomatoes with their juice. Reduce heat to low; simmer 5 to 7 minutes, or until heated through, stirring occasionally. Makes 4 servings

Home-Style Chili

1 pound ground sirloin beef
1 can (15 oz each) Hunt's Family Favorites Seasoned Tomato Sauce for Chili
1 can (14.25 oz each) chili beans, undrained

Cook beef in large skillet over medium-high heat 5 minutes, or until crumbled and no longer pink, breaking up clumps with spoon. Add tomato sauce and beans with their liquid; bring to a boil. Reduce heat to low. Simmer, uncovered, 10 minutes. For thinner chili, add 1/2 cup water. Makes 4 servings

Chicken with Mushroom Rice Pilaf

2 tablespoons Pure Wesson Vegetable Oil
8 chicken drumsticks (8 drumsticks
1 can (8 oz each) Hunt's Tomato Sauce-No Salt Added
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1 cup frozen green peas
1 cup water
1 pkg (6.3 oz each) mushroom & herb rice pilaf mix

Heat oil in large skillet over medium-high heat until hot. Add drumsticks and cook 6 minutes or until browned, turning several times. Remove drumsticks from skillet. Add tomato sauce, undrained tomatoes, peas, water and rice with seasoning packet to skillet; mix well.

Top with drumsticks. Bring to a boil over high heat. Reduce heat to low; cover with lid. Cook 20 to 25 minutes or until drumsticks are no longer pink in center and rice is tender. Makes 4 servings

Grilled Flank Steak with Smoky Tomatillo Sauce

Marinade
1/3 cup orange juice
1/4 cup Pure Wesson Canola Oil
1 tablespoon adobo seasoning blend
2 teaspoons chili powder
1 teaspoon paprika
1-1/2 pounds beef flank steak, cut into 6 pieces

Sauce
1 tablespoon Pure Wesson Canola Oil
1/2 cup chopped yellow onion
2 teaspoons minced garlic
1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained
1 can (11 oz each) whole tomatillos, drained
1 tablespoon chopped chipotle pepper in adobo sauce
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons adobo seasoning blend
1 tablespoon butter
Pam Grilling Spray

Make Marinade: Combine juice, oil, adobo seasoning, chili powder and paprika. Place in 2 gallon reclosable food storage bag. Add meat to bag and close. Marinate in refrigerator 1 hour.

Make Sauce: Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until browned. Place in blender container. Set saucepan aside.

Add undrained tomatoes, tomatillos, chipotle pepper, cilantro and adobo seasoning. Puree until smooth. Melt butter in saucepan over medium heat. Add tomato mixture, stir well and keep warm until ready to serve.

Spray grill pan with grilling spray; heat over medium-high heat until hot. Remove steak from marinade and place in pan. Discard bag with remaining marinade. Cook steak 5 to 7 minutes on each side or until desired doneness. Let stand 10 minutes.

Cut steak crosswise across the grain into thin slices. Place about 1/4 cup sauce on each plate and top with sliced steak or drizzle sauce over steak. Makes 6 servings

Chicken Cacciatore with Rice

1 cup long-grain white rice, uncooked
2 tablespoons Pure Wesson Vegetable Oil
1 large onion, chopped
2 cups sliced fresh mushrooms
3 small zucchini, cut diagonally into 1/4-inch-thick slices
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.5 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano, undrained
1/4 cup Hunt's Tomato Paste
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Cook rice according to package. Heat oil in large skillet over medium-high heat while preparing rice. Add onions, mushrooms and zucchini; cook 3 to 5 minutes, or until vegetables are crisp-tender, stirring occasionally.

Add chicken; cook 5 to 7 minutes, or until chicken pieces are no longer pink in centers, stirring occasionally. Add diced tomatoes with their liquid, the tomato paste, salt and pepper; stir. Cook until heated through, stirring occasionally. Serve over the rice. Makes 6 servings

Cheesy Grilled Vegetable Panini

1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1 can (2.25 oz each) sliced ripe black olives, drained
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon thinly sliced fresh basil
4 thin slices unpeeled eggplant
1 large orange bell pepper, cut into 4 flat pieces
4 medium slices red onion
Pam Olive Oil No-Stick Cooking Spray
8 slices Italian bread (1/2-inch slices)
4 ounces fontina or Havarti cheese, cut into 8 slices

Preheat covered countertop grill or panini grill on high. To make relish, combine undrained tomatoes, olives, vinegar, garlic and red pepper flakes in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 15 to 20 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat; stir in basil.

Meanwhile, spray eggplant, bell pepper and red onion with cooking spray. Place eggplant on grill; close and cook 2 to 3 minutes or until browned. Remove from grill and place on plate. Place bell pepper and onion on grill; close and cook 4 to 6 minutes or until browned and onion begin to soften. Remove from grill and place with eggplant.

Spray one side of each bread slice with cooking spray; turn over. On each of 4 bread slices, place 1 slice cheese, 2 tablespoons relish, 1 piece bell pepper, 1 slice eggplant, 1 slice onion, 1 more tablespoon relish, 1 more slice of cheese and top with a second slice of bread, cooking spray side to the outside. Place sandwiches on grill; close and cook 3 to 7 minutes or until browned and cheese is melted. Makes 4 servings

Pan Swiss Steak

1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless beef sirloin steak, cut into thin strips
3 tablespoons Pure Wesson Vegetable Oil, divided
1 medium onion, sliced
2 cans (8 oz each) Hunt's Tomato Sauce
1-1/4 cups water
1 envelope (1 oz each) au jus gravy mix

Combine flour, salt and pepper in large resealable plastic bag. Add steak; seal bag. Shake bag gently to evenly coat steak with the flour mixture; set aside.

Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add half of the steak; cook 3 minutes, or until evenly browned, stirring occasionally. Remove steak from skillet; cover to keep warm. Repeat with remaining steak. Add the remaining 2 tablespoons oil and the onions to same skillet; cook 4 minutes, or until onions are tender, stirring frequently.

Add tomato sauce, water and dry au jus mix to skillet; stir until well blended, scraping up browned bits from bottom of skillet. Add steak; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, or until gravy is thickened, stirring occasionally. Makes 4 servings

Chicken and Pasta with Tomato Alfredo Cream Sauce

2 tablespoons Pure Wesson Vegetable Oil, divided
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
1 pkg (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package
1/4 cup chopped fresh cilantro

Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.

Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell peppers. Cook 3 to 5 minutes, or until crisp-tender, stirring frequently. Add undrained tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.

Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce. Garnish with cilantro, if desired. Makes 6 servings

Fish Fritters with Chunky Tomato Sauce

1 pound frozen pollock fillets, cooked, drained
2 tablespoons extra virgin olive oil, divided
1/2 cup all-purpose flour
4-1/2 teaspoons minced garlic, divided
1/4 cup fat free milk
1 egg, beaten
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's Diced Tomatoes with Balsamic Vinegar, Basil and Olive Oil, undrained
1 tablespoon chopped fresh oregano
3 tablespoons Pure Wesson Vegetable Oil

Combine cooked fish, 1 tablespoon of the olive oil, flour, 1-1/2 teaspoons of the garlic, milk, egg, lemon juice, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in large bowl. Mix with fork to break up fish; set aside.

Heat the remaining olive oil in small saucepan over medium heat until hot. Add onion; cook 3 to 4 minutes or until onion begins to soften. Stir in the remaining garlic and undrained tomatoes; cook 8 to 10 minutes or until most of liquid cooks away. Stir in oregano and the remaining salt and pepper; keep warm.

Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat until hot. Place half of fish mixture in skillet, using about 1/4 cup per fritter; flatten each slightly. Cook 4 to 5 minutes on each side or until browned. Remove from skillet; drain on plate lined with paper towels. Repeat with remaining fish mixture. Serve fish fritters with warm tomato sauce. Makes 4 servings

Meatball and Cheese Baked Ravioli

1 pkg (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
Pam Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil leaves

Cook ravioli according to package . Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.

Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil. Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil. Makes 6 servings

Chicken Cacciatore

2 tablespoons olive oil
2 pkgs (1 lb each) boneless skinless chicken thighs
1 can (26 oz each) Hunt's Roasted Garlic & Onion Spaghetti Sauce
1 can (6 oz each) Hunt's Tomato Paste
1 pkg (6 oz each) sliced fresh mushrooms
1 tablespoon chopped fresh parsley

Heat oil in large skillet. Cook chicken until browned on both sides. Stir together spaghetti sauce and paste in small bowl; spoon over chicken. Top with mushrooms. Simmer, covered, over low heat 15 minutes, or until chicken is no longer pink. Sprinkle with parsley. Makes 6 servings

Arugula Salad with Shrimp and Spicy Tomatoes

12 ounces large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
PAM Professional No-Stick Cooking Spray
2 tablespoons white balsamic vinegar
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon minced garlic
1/4 cup extra virgin olive oil
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, drained
5 ounces arugula
2-1/2 ounces mixed baby salad greens
1/4 cup thinly sliced prosciutto, optional

Season shrimp with salt and pepper; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque. Set aside.

Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy.

Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat. Place equal amounts of salad on serving plates. Top each with shrimp and proscuitto, if desired. Makes 6 servings

Beefy Cowboy Chili

1 pound beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Pure Wesson Vegetable Oil
1/2 large onion, chopped (1/2 large = about 1 cup)
1 teaspoon finely chopped garlic
1 teaspoon Gebhardt Chili Powder
1 can (15 oz each) Ranch Style Original Texas Beans
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (6 oz each) Hunt's Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips, optional

Sprinkle steak pieces evenly with salt and pepper. Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.

Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired. Makes 8 servings

For a variation, add a chopped red, yellow or green bell pepper after steak is browned. Cook and stir until crisp-tender. Add remaining ingredients and finish as described in recipe.May replace the can of tomato paste and 1 cup of water with 1 can (15 oz) Hunt's Tomato Sauce.

Herb-Roasted Pork Tenderloin

2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 pound pork tenderloin
1-1/2 pounds new potatoes, scrubbed, quartered
Pam Olive Oil No-Stick Cooking Spray
2 tablespoons butter
1/2 cup chopped onion
1/4 cup dry white wine (such as Pinot Blanc or Chardonnay)
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1/3 cup lower sodium beef broth

Preheat oven to 425. Combine garlic, rosemary, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in small bowl; rub mixture over pork. Place potatoes in 13x9-inch baking dish; spray potatoes with cooking spray.

Season with the remaining salt and pepper; toss to coat. Place pork on top of potatoes. Bake 40 to 45 minutes or until pork reaches an internal temperature of 155F in center.

Meanwhile, melt butter in large skillet over medium heat. Add onion and cook until tender, about 8 minutes. Add wine; cook until almost evaporated, about 5 minutes. Add undrained tomatoes and broth; cook until liquid is reduced by half, about 10 minutes. Remove from heat; keep warm.

When pork is done, place on plate and let stand 5 minutes. Add tomato mixture to potatoes; toss. Cut pork into 1/3-inch thick slices; serve over potato mixture. Makes 4 servings

Fire-Roasted Tomato Quesadillas

1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup drained, rinsed Ranch Style Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional

Make salsa: Place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.

Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.

Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned. Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired. Makes 6 servings