Quesadillas
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Crispy quesadillas filled with melted cheese, green chiles, and green onions, served with sour cream, guacamole, or salsa.
Ingredients
- Ten 6-inch flour tortillas
- 2 cups shredded Monterey Jack or Cheddar (8 ounces)
- (One 4 ½-ounce can chopped green chiles, drained)
- (¾ cup chopped green onions)
- (2 tablespoons minced cilantro)
- Salt and black pepper to taste
- Vegetable oil
- 1 Sour cream, Guacamole, or any salsa, store-bought or homemade (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Ten 6-inch flour tortillas
- 2 cups shredded Monterey Jack or Cheddar (8 ounces)
- (One 4 ½-ounce can chopped green chiles, drained)
- (¾ cup chopped green onions)
- (2 tablespoons minced cilantro)
- Salt and black pepper to taste
- Vegetable oil
- 1 Sour cream, Guacamole, or any salsa, store-bought or homemade
Let's Cook
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Step 1.
Lay out on a work surface: Ten 6-inch flour tortillas
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Step 2.
Divide among half of the tortillas: 2 cups shredded Monterey Jack or Cheddar (8 ounces); (One 4 ½-ounce can chopped green chiles, drained); (¾ cup chopped green onions); (2 tablespoons minced cilantro); Salt and black pepper to taste
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Step 3.
Top with the remaining 5 tortillas. Preheat the oven to 200°F and place a baking sheet inside. Heat a medium skillet, preferably nonstick, over medium-high heat for 3 minutes. Brush lightly with: Vegetable oil
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Step 4.
Transfer 1 quesadilla to the skillet and cook until browned and crisp on the first side, about 2 minutes. Flip the quesadilla and cook until the second side is crisp, about 2 minutes longer. Transfer to the baking sheet in the oven and cook the remaining quesadillas in the same manner. Cut each quesadilla into 4 or 6 wedges and serve at once with one or more of the following: Sour cream, Guacamole, or any salsa, store-bought or homemade