Quick Quesadillas

For easier flipping, place one tortilla in the skillet, top with fillings, and fold in half. Cook as directed, and cut into three triangles.

Yield: 6 appetizer servings
Recipe from Southern Living

More From Southern Living


  • 6 (6-inch) flour tortillas
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 1 (4-ounce) can chopped green chiles, undrained
  • 3 medium plum tomatoes, chopped
  • Vegetable cooking spray
  • Sour cream
  • Salsa


  1. Place 1 flour tortilla in a small lightly greased nonstick skillet. Sprinkle with 2 tablespoons each of shredded cheeses. Spread with 1 tablespoon chiles; sprinkle with 3 tablespoons tomatoes. Top with 1 tortilla, and coat with cooking spray.
  2. Cook quesadillas over low heat 2 to 3 minutes on each side or until golden. Remove from skillet; keep warm.
  3. Repeat procedure with remaining tortillas, cheeses, chiles, and tomatoes. Cut each quesadilla into 6 triangles. Serve with sour cream and salsa.
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