Grilled Cheese Quesadillas

Quesadillas may look like restaurant fare, but they're a snap to make and fun to serve. MORE+ LESS-

By Pillsbury Kitchens

April 18, 2018

(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

3/4

cup spicy black bean dip (from 16-oz. jar)

oz. (2 cups) shredded Mexican cheese blend or Monterey Jack cheese

1/4

cup chopped fresh cilantro

to 4 pickled jalapeño chiles, sliced

(16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa

(12-oz.) container guacamole

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1

For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
2

Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
3

Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeño chile slice. Serve with salsa and guacamole.

Nutrition Information

1/2 Starch; 1 Fat;

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

A Mexican twist on a classic kid’s favorite, this grilled cheese quesadilla recipe is a restaurant-quality meal you won’t have to leave your house to eat. Meal prep is under an hour and with just seven ingredients, this recipe makes a whopping 32 servings (perfect for the next party). This vegetarian-approved recipe uses spicy black bean dip, jalapeño chiles and chunky salsa to pack flavor into every bite. Black beans, a legume similar to peas and lentils, are valued for their high protein and fiber content. These beans also contain nutrients which promote heart health and bone strength. If you’re looking to add meat, check out our other quesadilla recipes featuring everything from chicken to chorizo. (Psst! Did you know you can also make chocolate quesadillas for dessert?)