Veggie Quesadillas

Veggie Quesadillas

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

Prep Time

05

Minutes

Total Time

10

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Pick up a pack of flavored flour tortillas, then make exciting new flavors and colors of quesadillas.
Variation
Sprinkle on a few pieces of cut-up cooked chicken with the tomato for chicken quesadillas.

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*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Vegetable;
    • 1 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.