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 min
  • Total Time 30 min
  • Servings 5

Ingredients

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.

Expert Tips

Top these yummy quesadillas with fresh pico de gallo and sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
26g
26%
(Saturated Fat
10g,
10%
),
Sodium
1102mg
1102%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.