BARBECUE BEAN QUESADILLAS

6 (6 to 7-inch) flour tortillas
1 (16 ounce) can baked beans, preferably barbecue flavor
1 1/2 cups shredded mixed Monterey jack and cheddar cheeses (6 ounces)
6 tablespoons chopped fresh cilantro
OPTIONAL GARNISHES:
Sour cream, thinly sliced fresh jalapenos* and cherry tomato slices

Preheat grill to medium.

Lightly spray one side of each tortilla with nonstick cooking spray. Place tortilla, sprayed side down, on work surface. Spoon 1/4 cup of beans over half of tortilla. Sprinkle with 1/4 cup cheese and 1 tablespoon cilantro. Fold remaining tortilla half over filling, to make half-moon shapes.

Grill over medium heat until tortillas are lightly browned and crisp on the bottom, 2 to 3 minutes on each side. If making them in a nonstick skillet, cook over medium heat 3 to 4 minutes on each side.

Remove from grill or skillet and cut each quesadilla in half.

Serve with sour cream, cherry tomatoes and jalapeno slices as desired.

*Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

Makes 12 appetizers or 6 whole quesadillas
Source: Cool Cooking for Hot Days by Pillsbury