Pepper Jack Quesadillas

2 Comments

SERVES: 5

COOK TIME: 5 Min

If it's got cheese in it, you know we love it! And what could be cheesier than a quesadilla? Mmm!

What You'll Need

2 1/2 cups (10 ounces) shredded Monterey Jack-pepper cheese
10 ten-inch flour tortillas
2 1/2 teaspoons vegetable oil

What to Do

Sprinkle 1/2 cup of cheese over each of 5 tortillas and top with remaining tortillas, like a sandwich.
In a large skillet, heat 1/2 teaspoon oil over medium heat. Place 1 "tortilla sandwich" in skillet and cook 3 to 4 minutes or until cheese is melted, turning halfway through cooking.
Remove to a covered platter and continue with remaining "tortilla sandwiches" until all are cooked. Cut each finished quesadilla into 4 wedges and serve.

Notes

We like to serve these with sour cream, salsa, and sliced scallions. And for added cheese flavor, after the quesadilla has been turned over, we brush the top with an additional 1/2 teaspoon vegetable oil and sprinkle with a teaspoon of grated Parmesan cheese.

Nutritional InformationShow More

Servings Per Recipe: 5

Amount Per Serving % Daily Value *
Calories 652
Calories from Fat 259
Total Fat 29g 44 %
Saturated Fat 13g 67 %
Trans Fat 0.0g 0 %
Protein 25g 50 %

Amount Per Serving % Daily Value *
Cholesterol 50mg 17 %
Sodium 1,263mg 53 %
Total Carbohydrates 72g 24 %
Dietary Fiber 3.2g 13 %
Sugars 6.4g 0 %

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pamjum 5898226

Jan 17, 2013

really? why use oil? made these for years, many varieties, never used oil. dry makes the tortilla super crunchy. just watch so it doesn't burn. cheese is oily enough

Deredone2

Jan 24, 2013

I never use oil