Grilled cheese quesadillas

Ingredients:

• 1 pkg (8 large) Tortillas
• 3/4 cup (175 mL) spicy black bean dip
• 2 cups (500 mL) shredded Mexican cheese blend or Monterey Jack cheese
• 1/4 cup (50 mL) chopped fresh cilantro
• 3 to 4 pickled jalapeno chiles, sliced
• 1 jar (440 mL) Salsa (about 2 cups)
• 3/4 cup (175 mL) guacamole

Preparation:

           For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
          Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
         Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeno chile slice. Serve with salsa and guacamole.