Recipe: Southwestern Classic Quesadilla
Summary: Cook this Southwestern Quesadilla in a dry skillet if you like a soft tortilla; use butter if you prefer the tortilla to have a crispy finish.
Ingredients
- 1 teaspoon butter or margarine (optional)
- 1 flour tortilla, 8-inch diameter
- 1/2 cup (2 ounces) shredded Colby or Cheddar cheese
- 1 tablespoon minced green onion with top
- 1 tablespoon canned diced green chili
- Salsa
Instructions
- Place large nonstick skillet over medium heat.
- If using butter, melt in skillet.
- Add tortilla.
- Place cheese, green onion and chili on half of tortilla; fold in half.
- Cook, turning once or twice, 4 minutes or until cheese is melted and tortilla is lightly browned.
- Cut into wedges.
- Serve with salsa.
- Makes 1 serving.
Quick notes
Can Be eaten as a Snack or with other entrées for Lunch or Dinner.
Variations
Variation
Quesadilla with Potato:
Combine 1/4 cup mashed potato, 1 tablespoon canned diced green chili and 1 tablespoon minced green onion in small bowl.
Spread mixture onto half of an 8-inch flour or Whole Wheat Tortilla; top with 1/3 cup shredded Colby cheese.
Fold tortilla in half.
Cook as directed above.
Makes 1 serving
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 1
Meal type: snack
Culinary tradition: Mexican
