These quick cooking quesadillas are loaded with cheese, salsa and green onions and are perfect for those busy weeknights when you don't have a lot of time. They're easy, kid-friendly and just plain good!
Ingredients
- 6 flour tortilla (8-inch), warmed
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 2 medium green onion (scallion), sliced (about 1/4 cup)
- 3/4 cup Pace® Chunky Salsa or Picante Sauce, Medium
- 2 tablespoons canola oil
Instructions
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Tips
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For heartier quesadillas, you can add chopped cooked chicken, cooked black beans or refried beans.
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Step 1
Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal.
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Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
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Made With
Calories | 285 | |
Total Fat | 16 | g |
Sat. Fat | 5.9 | g |
Trans Fat | 0 | g |
Cholesterol | 25 | mg |
Sodium | 745 | mg |
Total Carb | 26 | g |
Dietary Fiber | 2 | g |
Sugar | 2 | g |
Protein | 10 | g |
Vitamin D | 0 | %DV |
Calcium | 21 | %DV |
Iron | 11 | %DV |
Potassium | 2 | %DV |
Calories | 285 | |
Total Fat | 16 | g |
Sat. Fat | 5.9 | g |
Trans Fat | 0 | g |
Cholesterol | 25 | mg |
Sodium | 765 | mg |
Total Carb | 25 | g |
Dietary Fiber | 2 | g |
Sugar | 2 | g |
Protein | 10 | g |
Vitamin D | 0 | %DV |
Calcium | 21 | %DV |
Iron | 11 | %DV |
Potassium | 2 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.