Tuesday June 25th 2019

Southwestern Classic Quesadilla

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Rating: 4.0/5 (1 vote cast)

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.


  • 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


  1. Place large nonstick skillet over medium heat.
  2. If using butter, melt in skillet.
  3. Add tortilla.
  4. Place cheese, green onion and chili on half of tortilla; fold in half.
  5. Cook, turning once or twice, 4 minutes or until cheese is melted and tortilla is lightly browned.
  6. Cut into wedges.
  7. Serve with salsa.
  8. Makes 1 serving.

Quick notes

Can Be eaten as a Snack or with other entrées for Lunch or Dinner.



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


Southwestern Classic Quesadilla, 4.0 out of 5 based on 1 rating
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