Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Cinco de Mayo, Comfort Food, Cooking Light, Dinner, Game Day, Hors d'œuvre, Kid Friendly, Lunch, Main Courses, Mexican, Party Foods, Snacks, Summer Fun, The Lazy Way To Cook, Tiny Bites, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Appetizer, Cheddar Cheese, Chunky Guacamole, Cinco de Mayo, Comfort Food, Cooking Light, Dinner, Flour Tortillas, Game Day, Jalapenos, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Mexican Cooking, Monterey Jack Cheese, Olive Oil, Party Foods, Quesadillas, Snacks, Summer Fun, The Lazy Way To Cook, Tiny Bites, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun
Cheesy Quesadillas
It’s hot out and who wants to turn on the oven. Serve with my Chunky Guacamole and you’ve got a quick no-fuss dinner. These quesadillas can also be served as an appetizer or a light lunch. Easy to double or triple this recipe too.
INGREDIENTS
2 Large Flour Tortillas (8 Inches)
1 Cup Shredded Cheddar or Monterey Jack Cheese
2 Tablespoons Minced Jalapenos
Olive Oil
1/8 Teaspoon Kosher Salt
Heat a large non-stick skillet over a medium heat for 3 minutes. Put 1 tortilla in the skillet and cook for 2 minutes until soft and puffed slightly at the edges. Turn the tortilla over and cook for another 2 minutes. Remove the tortilla and place on a cutting board. Sprinkle 1/2 cup of the shredded cheese and 1 tablespoon minced jalapenos over half of the tortilla. Make sure to leave about 1/2 inch boarder around the edges. Fold the tortilla in half over the filling. Press to flatten. Brush the tops generously with olive oil and sprinkle lightly with the kosher salt. Set aside and repeat the process with the second tortilla. Place the quesadillas back in the skillet with the oiled side down. Cook for 2 minutes over a medium heat until crisp and browned. Brush the tops with the remaining oil and sprinkle lightly with the remaining kosher salt. Turn the quesadillas and cook for another 2 minutes until crisp and browned. Remove the quesadillas and place back on the cutting board. Let cool for 4 minutes. If you don’t let the quesadillas cool the cheese will ooze out when cut. Cut into quarters and serve with Chunky Guacamole. Serves 4
