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Grilled Quesadillas

Grill up something new and delicious! Layer cheese and tasty fillings between tortillas, and serve it all up in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 8
 

Ingredients

8
flour tortillas (6 inch)
Cooking spray
1
cup Old El Paso® fat-free refried beans (from 16-oz can)
1/2
cup diced bell pepper, any color
1
small tomato, seeded, diced
1
can (4.5 oz) Old El Paso® chopped green chiles
1 1/2
cups shredded taco-seasoned cheese blend (6 oz)
4
tablespoons sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Lightly spray one side of each tortilla with cooking spray. On unsprayed side of each of 4 tortillas, spread 1/4 cup beans. Sprinkle each evenly with 1/4 of the bell pepper, tomato, green chiles and cheese. Top each with remaining tortilla, sprayed side up; press down firmly.
  • 2 Place quesadillas on grill. Cover grill; cook over medium heat 6 to 8 minutes, turning once, until cheese is melted.
  • 3 To serve, cut each quesadilla into quarters. Serve with sour cream.
  • 1 Heat gas or charcoal grill. Lightly spray one side of each tortilla with cooking spray. On unsprayed side of each of 4 tortillas, spread 1/4 cup beans. Sprinkle each evenly with 1/4 of the bell pepper, tomato, green chiles and cheese. Top each with remaining tortilla, sprayed side up; press down firmly.
  • 2 Place quesadillas on grill. Cover grill; cook over medium heat 6 to 8 minutes, turning once, until cheese is melted.
  • 3 To serve, cut each quesadilla into quarters. Serve with sour cream.

EXPERT TIPS

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Expert Tips

Assemble these quesadillas on a large cookie sheet. The cookie sheet is convenient for transporting them to the grill. Use a broad pancake turner to turn the quesadillas.

Assemble the quesadillas up to one hour in advance. Slide them into resealable food-storage plastic bags until you are ready to grill.

To add more color and nutrients to these versatile quesadillas, add diced fresh vegetables or a scattering of leftover vegetables with the pepper and tomato.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
610mg
610%;
Total Carbohydrate
20g
20%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.