| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 servings |
Ingredients
- 1 cup grated white Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 cup grated pepper jack cheese
- 6 tablespoons salted butter
- Six 8-inch flour tortillas
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 2 Roma tomatoes, diced
- One 4-ounce can diced green chiles, drained
- 9 fresh cilantro sprigs, for garnish
Instructions
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1018 |
| Total Fat | 72 g |
| Saturated Fat | 41 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 184 mg |
| Sodium | 1876 mg |
Reviews
Banal maybe I didn’t use the right tortillas?
gross
These really are the greatest quesadillas. Love them! I’ve taken Rotisserie chicken, seasoned it up, and added it in as well.
tastes AMAZING
Love the butter coating on the tortillas
For this (& many other quesadillas) definitely add at least a few slices of pickled jalapenos!
Perfect! FYI Queso means Cheese, so if you keep saying cheese quesadilla you’re saying cheese tortilla filled with cheese. If you just call it a quesadilla you’re saying cheese tortilla.