Quesadilla in 4 slices on white plate with tomato, pepper, and cilantro garnish.

Quesadillas

This easy recipe can be prepared many ways for a quick lunch or dinner. Kids can help add ingredients and flip their own quesadilla.
5 from 1 vote
Course Lunch & Dinner
$0.36 per serving
Servings 6 quesadillas

Ingredients
 

  • 6 CNP Tortillas (or whole-wheat or corn tortillas)
  • ¾ cup Homemade salsa (or taco sauce)
  • ¾ cup low-fat cheddar cheese (shredded)
  • ¾ cup low-fat Monterey Jack cheese (shredded)
  • Nonstick spray

Instructions
 

  • Coat skillet or electric skillet with nonstick spray. Heat on medium.
  • Spread each tortilla with 1 Tablespoon of salsa or taco sauce. Sprinkle on 1 Tablespoon of each kind of cheese. Fold in half.
  • Place quesadilla on warm skillet. Cook until brown, about 2 minutes. Turn and continue to cook until cheese is melted and the other side is brown, about 2 minutes.

Notes

Variations
  • Beans: Add 1/2 cup of black or pinto beans, rinsed, drained, and mashed to each quesadilla before cooking.
 
  • Chicken: Add 1/2 cup of chicken and 1 Tablespoon of green chilies to each quesadilla before cooking.
 
  • Veggies: Add 1/2 cup chopped mushrooms, bell peppers, spinach, and/or cooked sweet potatoes to each quesadilla before cooking.
 
  • Microwave Cooking: Place quesadilla on paper towel and cook on high for 30-45 seconds for each tortilla. Let stand to allow cheese to melt.
 
  • Oven-Baked: Bake quesadilla at 350°F for 5 minutes or until tortillas are crisp and cheese is melted.

Nutrition Label

Serving: 1 quesadilla
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