Waffle Quesadillas
1 1/2 cups shredded Cheddar and/or Monterrey Jack cheese
1 (12 ounce)jar Ortega, mild, medium, or Hot Thick & Chunky Salsa
1/2 cup drained canned black beans
12 frozen waffles, thawed
3 tablespoons margarine
In bowl, mix cheese, 1/2 cup salsa and beans. Spoon about 1/3 cup mixture on each of 6 waffle; top with remaining waffles, pressing lightly to sandwich filling.
In skillet or on griddle, over medium-high heat, melt 1 tablespoon margarine. Cook waffle quesadillas for 3 to 4 minutes on each side or until golden brown and cheese melts, adding more margarine to skillet as needed. Cut each quesadilla into 4 wedges; serve immediately with remaining salsa and sour cream if desired.