• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Quesadillas El Paso

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 4 10" flour tortillas
  • 3/4 lb Monterey Jack cheese (or sharp Cheddar cheese); shredded
  • Nonstick cooking spray or 1 tsp vegetable oil
  • 2 Poblano chiles or 4 long green chiles; or use Jalapenos, if desired
  • 2 Green onions; trimmed and sliced


First prepare chiles (blister, peel, seed and chop). Lightly spray a large nonstick skillet with nonstick spray (or use the oil) and set over medium heat. Lay 1 tortilla in the skillet.
Arrange half the cheese evenly over the tortilla, covering it completely.
Scatter half the chiles and half the onions over the cheese.
Top with the second tortilla.
Spray the upper tortilla lightly with the nonstick spray.
Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned.
Remove the plate and turn quesadilla with a long spatula.
Weight it again and cook it another 2 minutes or until the cheese is melted.
Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately.
Repeat with remaining ingredients.
Serve with sour cream, salsa or Pico de Gallo.

Note: You can also add leftover grilled chicken or shrimp

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