1/2 (16-ounce) jar spicy black bean dip
12 (8-inch) flour tortillas
30 to 32 frozen cooked meatballs, thawed and crumbled
1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers
1 small green bell pepper, diced
Toppings:
sour cream
salsa
Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas.
Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted.
Cut into 4 triangles, and serve with desired toppings.
Makes 4 to 6 main dish or 10 to 12 appetizer servings.