Makes 5 quesadillas

Niagara Presents' Niagara Peach Salsa has the twist of South of the border, so it°s perfect in these cheesy quesadillas. Serve these cut into wedges as a nibble, or with a salad for a great lunch.

• 5 Tbsp cream cheese
• 10 small tortillas
• 1/2 red onion, diced
• 1 c black beans, cooked
• 1 c tomato, diced
• 2 c grated Monterey Jack cheese
• dash ground cumin
• 1/2 c Niagara Peach Salsa
• 5 Tbsp vegetable oil (optional)

Lay out 4 tortillas and spread with 1/2 Tbsp cream cheese on each. On 2 tortillas, sprinkle some red onion, black beans, tomatoes, Monterey Jack cheese, a dash of cumin and Niagara Peach Salsa. Cover with other tortilla and press together.

Heat a non-stick fry pan with 1 Tbsp oil (or none if you wish a dry bake) over medium high heat. Place 1 quesadilla in pan and cook for 4 minutes, until golden brown. Flip over and cook another 4 minutes. Slice and serve with more Peach Salsa and sour cream for dipping.

Quesadillas can be fried ahead of time and warmed in the oven right before serving.