Veggie Quesadillas

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

By Betty Crocker Kitchens

August 25, 2017

Ingredients

cups shredded Cheddar or Monterey Jack cheese (8 ounces)

Old El Paso™ flour tortillas (8 inches in diameter)

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

medium green onions, chopped (1/4 cup)

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.

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.
Grilling Directions: Heat coals or gas grill for direct heat. Lightly brush vegetable oil on one side of each tortilla; add filling ingredients on other side of each tortilla as directed. Fold tortillas over filling. Grill tortillas uncovered 4 inches from medium heat 2 to 4 minutes, turning once, until cheese begins to melt and tortillas begin to brown (watch carefully).