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Veggie Quesadillas

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Make this restaurant appetizer favorite at home. Quesadillas fold tomatoes, green onions, chilies and melted cheese in flour tortillas.

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(9 Ratings)

9 Ratings

5 spoons 56%

4 spoons 22%

3 spoons 22%

2 spoons

1 spoons

Member Reviews (2)

34e6a42e-ba81-42e8-953b-036698619028

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PREP TIME
5 Min
TOTAL TIME
10 Min
SERVINGS
6

2: cups shredded Cheddar or Monterey Jack cheese (8 ounces)

6: Old El Paso® flour tortillas (8 inches in diameter)

1: small tomato, seeded and chopped (1/2 cup)

4: medium green onions, chopped (1/4 cup)

2: tablespoons Old El Paso® chopped green chiles

: Chopped fresh cilantro, if desired

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1 Heat oven to 350ºF.
2 Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese. Fold tortillas over filling. Place on ungreased cookie sheet.
3 Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

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Expert Tips

Pick up a pack of flavored flour tortillas, then make exciting new flavors and colors of quesadillas.

Sprinkle on a few pieces of cut-up cooked chicken with the tomato for chicken quesadillas.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 290

(Calories from Fat 145 ),

Total Fat 16 g

(Saturated Fat 9 g,

Cholesterol 40 mg;
Sodium 450 mg;
Total Carbohydrate 26 g

(Dietary Fiber 2 g,

Protein 13 g;

Percent Daily Value*:

Vitamin A 10.00%;
Vitamin C 6.00%;
Calcium 26.00%;
Iron 10.00%;

Exchanges:

1 1/2 Starch;
1 Vegetable;
1 High-Fat Meat;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 6/1/2009 11:48:43 AM REPORT ABUSE MMH7 said:

Rating:

This is my new favorite recipe! It is sooo quick and easy (and inexpensive) to make and I have made these several times now. Since my initial try at it, I have left out the green onion the other times, but only because they are not very good right now - after the winter I will probably add them back in. I also found that I preferred them with cheddar instead of Monterey Jack - the Monterey Jack was just a little too bland for me. I like my tortillas crispy, so I switched up to broil for a minute at the end to crisp them up a bit more. These are so yummy and tasty and I just fix them all the time now. I also will never NOT use the Old El Paso tortillas again when making them - I did that once and they were not nearly as good, so I highly recommend sticking totally to the recipe and using the Old El Paso tortillas for these. Excellent recipe, I'll be making these forever now!

This reply was: Helpful Inspiring