Cheesy Salsa Quesadillas [or barbecue]
From:	Gino, Regina, Canada
Comments:	As easy to make as grilled cheese sandwiches. For a 'hot' version, use hot or medium salsa or add a dash of hot pepper sauce [Tabasco] to mild salsa. Black or pinto beans are optional.
Servings:	2 to 4

4 [8-inch / 20-cm] flour tortillas 1 cup [250 mL] canned black or pinto beans, rinsed and drained well 1 cup [250 mL] shredded Mozzarella, Monterey Jack or Cheddar cheese 1/2 cup [125 mL] salsa [additional salsa for serving]

On half of each tortilla, sprinkle 1/4 cup [60 mL] black or pinto beans; then sprinkle 1/4 cup [60 mL] shredded cheese. Spread each one with 2 tablespoons [30 mL] salsa. Fold tortillas over and gently press down. Heat a non-stick skillet over medium heat; heat tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, approximately 2 minutes per side, until lightly toasted and cheese is melted. or Place tortillas directly on barbecue grill over medium heat until lightly toasted on both sides. Cut into wedges; serve warm, with additional salsa, if desired.