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Open-Face Chile-Cheese Quesadillas
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
cups shredded pepper Jack or Monterey Jack cheese (8 oz)
cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
cup pitted ripe olives, drained, chopped
to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
teaspoon adobo sauce (from can of chipotle chiles)
cup finely chopped fresh cilantro
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.
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.
Top these yummy quesadillas with fresh pico de gallo and sour cream.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Starch; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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