Spicy Garden Quesadillas

Make restaurant-style quesadillas at home. They're so easy!

(2)
(1)
Save and Share
  • prep time 25 min
  • total time
  • ingredients 7
  • servings 8
 

Ingredients

1
cup chopped yellow or red bell peppers
1
cup chopped tomatoes
2
(4.5-oz.) cans Old El Paso® Chopped Green Chiles, undrained
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
16
(6-inch) flour tortillas
1/2
cup Old El Paso® Salsa
1/2
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine bell 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.
  • 1 In small bowl, combine bell 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Quesadilla
Calories
340
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
),
Cholesterol
45mg
45%;
Sodium
680mg
680%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
40%;
Calcium
40%;
Iron
10%;
Exchanges:
2 Starch; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.