Open-Face Chile-Cheese Quesadillas

Open-Face Chile-Cheese Quesadillas

Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas – Mexican dinner that’s ready in just 30 minutes.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

5

servings

5
Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2
cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2
cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2
cup pitted ripe olives, drained, chopped
1
to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1
teaspoon adobo sauce (from can of chipotle chiles)
1/4
cup finely chopped fresh cilantro
  1. Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
  2. Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.
Makes 5 servings (1 quesadilla)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Top these yummy quesadillas with fresh pico de gallo and sour cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • Total Fat 26g
      • (Saturated Fat 10g,),
    • Sodium 1102mg;
    • Total Carbohydrate 27g
      • (Dietary Fiber 2g,
    • Protein 14g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 1 High-Fat Meat;
      • 3 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.