1. Heat oven to 350°F.

2. Place crackers in single layer on baking sheet; top with cheese.

3. Spoon beans onto 12 topped crackers.

4. Bake 2 to 4 min. or just until cheese begins to melt.

5. Place bean-topped crackers on plate; top with cheese-topped crackers, cheese sides down.

6. Serve with salsa.

Tips: Quesadillas Your Way Prepare the RITZ-Wich Quesadillas the way you like them. Substitute your favorite sliced natural chunk cheese, such as pepper Jack or Manchego, for the cheddar cheese. Add jalapeño pepper slices or some shredded rotisserie chicken to the bean-topped crackers before baking as directed. Serve with sour cream and/or guacamole in addition to the salsa.

Special Extra: Top each bean-topped cracker with a fresh cilantro leaf before covering with cheese-topped cracker.

Substitute 2 Tbsp. refried beans for the black beans

Variation: Increase beans to 6 Tbsp. and decrease the salsa to 1/2 cup. Place crackers in single layer on baking sheet; top with cheese and beans. Bake as directed. Top with salsa. Garnish each with a fresh cilantro leaf, if desired. Makes 6 servings, 4 topped crackers each.

• 10 g Total Fat
• 4.5 g Saturated Fat
• 20 mg Cholesterol
• 470 mg Sodium
• 12 g Carbohydrate
• 1 g Dietary Fiber
• 2 g Total Sugars
• 6 g Protein