• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings


  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 6 6" flour tortillas
  • 1 8 oz pkg. shredded cheddar
  • Or Monterey jack cheese
  • 1 cn Diced green chili peppers,
  • Drained (4 oz)
  • 1 ts Oil
  • Red or green salsa
  • Slivered or sliced olives
  • Sour cream
  • Jalopeno peppers


1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese
and peppers. Top with remaining 3 tortillas. Brush a large skillet
or griddle with oil. Heat skillet or griddle till a drop of water
sizzles. Cook quesadillas, one at a time, over medium heat about 4
minutes (total) or till cheese is melted and tortillas are light
brown, turning once.

2. To bake quesadillas, brush one side of the 3 tortillas with some
oil. Place tortillas, oiled side down, on a baking sheet. Top with
cheese, peppers, and remaining tortillas, and brush with remaining
oil. Bake at 450F for 6 minutes, or until light brown.

3. To serve, cut each quesadilla in thirds, and top with sour
cream, salsa, olives and jalopeno peppers, if desired.

Nutritional information: 84 calories each serving, 5 g fat, 15 mg
chol, 4 g prot., 5 g carbo, 121 mg sodium.


Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole
combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot,
1/4 cup sliced green onion, and 2 T water. Cover; cook on high for
2-4 minutes. Drain. Prepare the quesadillas as above except substitute
the vegetable mixture for the peppers. Cook, and serve as directed.

Chicken-Jicama Quesadillas: Prepare the quesadillas as directed,
except substitute 1/2 cup rinsed and drained black beans for the
peppers. Lightly mash the beans, stir into the cheese. Spread the
mixture on top of three of the tortillas. Top with 1/2 cup finely
chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and
2 T sliced green onion. Top with the remaining tortillas, cook and
serve as directed.
Nutritional information:

Vegetable: 86 cal
Chicken: 101 cal

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