Chili Cheese Quesadillas With Salsa Recipe

click to rate
0 votes | 699 views
Servings: 12


Cost per serving $0.40 view details
  • 8 x Corn tortillas
  • 1/2 c. Shredded Monterey Jack cheese
  • 1/2 c. Shredded medium-sharp or possibly mild Cheddar cheese
  • 3 x -4 Tbsp Canned green chilies
  • 2 x -3 Tbsp Extra virgin olive oil
  • 2 med tomatoes, minced and seeded (sufficient for 2 c.)
  • 1 sm white onion, finely minced
  • 1/4 c. Fresh cilantro, chopped (optional, but recommended) Large clove garlic, chopped
  • 3 Tbsp. Fresh lime juice
  • 2 tsp White vinegar">wine vinegar or possibly tarragon vinegar
  • 1 x Jalapeno pepper (more or possibly less, to your taste), seeded, veins removed, chopped
  • 1/4 tsp Salt


  1. For the Quesdillas:Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chilies proportionately over the cheese. Top with the remaining tortillas.
  2. If you have a skillet or possibly griddle large sufficient to accommodate all 4 quesadillas, hot it up and add in the oil. Over medium-high heat, cook the quesadillas 2 min or possibly till bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 tsp. of oil with each quesadilla.
  3. Serve hot with salsa.
  4. Makes 16 wedges.
  5. For the Salsa:Combine all ingredients in a non-metallic bowl; refrigeratefor 1 hour. Bring to room temperature, stir and drain any excess liquid.
  6. Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than extra virgin olive oil for cooking. Should you wish to turn up the heat in your salsa just a little, substitute a serrano chili for the jalapeno.


Add the recipe to which day?
« Today - Oct 28 »
Today - Oct 28
Oct 29 - Nov 04
November 5 - 11
November 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 12 servings
Calories 78  
Calories from Fat 41 53%
Total Fat 4.66g 6%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 81mg 3%
Potassium 95mg 3%
Total Carbs 7.49g 2%
Dietary Fiber 1.2g 4%
Sugars 1.05g 1%
Protein 2.17g 3%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment