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Mexican Quesadillas

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Mexican Quesadillas
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Looking for a Mexican snack? Then check out these grilled cheesy quesadillas topped with sour cream. A tarty appetizer made ready in 30 minutes!
Updated Jul 30, 2010

Ingredients

  • 8 cheese or whole wheat flour tortillas (8 inches in diameter)
  • 1 large tomato, chopped (1 cup)
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1/2 cup sour cream

Steps

  • 1
    Heat coals or gas grill. Place 1 tortilla on 30x12-inch piece of heavy-duty aluminum foil. Top with one-fourth of the tomato and chilies. Sprinkle with one-fourth of the cheese. Top with another tortilla.
  • 2
    Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
  • 3
    Repeat with remaining tortillas, tomato, chilies and cheese. Cut each quesadilla into 6 wedges. Top with sour cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    For spicier quesadillas, use chopped jalapeño chilies and taco-seasoned cheese.
  • tip 2
    For 305 calories and 5 grams of fat per serving, prepare these quesadillas with fat-free Monterey cheese and fat-free sour cream.

Nutrition

425 Calories, 23g Total Fat, 17g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
425
Calories from Fat
205
Total Fat
23g
Saturated Fat
12g
Cholesterol
60mg
Sodium
650mg
Total Carbohydrate
41g
Dietary Fiber
3g
Protein
17g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 2 Vegetable; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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