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Spicy Garden Quesadillas

Spicy Garden Quesadillas
  • Prep 25 min
  • Total 25 min
  • Servings 8
Make restaurant-style quesadillas at home. They're so easy!
March 5, 2015

Ingredients

  • 1 cup (250 mL) chopped yellow or red peppers
  • 1 cup (250 mL) chopped tomatoes
  • 2 cans Old El Paso* Chopped Green Chilies, undrained
  • 1 1/2 cup (375 mL) shredded Monterey Jack cheese
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 2 pkgs (8 large each) Old El Paso* Flour Tortillas
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/2 cup (125 mL) sour cream

Steps

  • 1
    In small bowl, combine peppers, tomatoes and chiles; mix well. Spoon about 1/3 cup pepper mixture and heaping 1/3 cup cheese onto each of 8 tortillas. Top with remaining tortillas.
  • 2
    Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add quesadillas 2 at a time; cook 1 to 2 minutes on each side or until cheese is melted and tortillas are toasted.
  • 3
    To serve, cut each quesadilla into wedges. Serve with salsa and sour cream.

No nutrition information available for this recipe
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