Quick Quesadillas
These quick cooking quesadillas are loaded with cheese, salsa and green onions and are perfect for those busy weeknights when you don't have a lot of time. They're easy, kid-friendly and just plain good!
Ingredients
6 flour tortilla (8-inch), warmed
1.5 cups shredded Monterey Jack cheese (about 6 ounces)
2 medium green onion, sliced (about 1/4 cup)
0.75 cup Pace® Chunky Salsa
2 tablespoons canola oil
1.5 cups shredded Monterey Jack cheese (about 6 ounces)
2 medium green onion, sliced (about 1/4 cup)
0.75 cup Pace® Chunky Salsa
2 tablespoons canola oil
Instructions
Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal.
Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
Quick Quesadillas
These quick cooking quesadillas are loaded with cheese, salsa and green onions and are perfect for those busy weeknights when you don't have a lot of time. They're easy, kid-friendly a...
Directions
Print
Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal.
Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
Ingredients
6 flour tortilla (8-inch), warmed
1.5 cups shredded Monterey Jack cheese (about 6 ounces)
2 medium green onion, sliced (about 1/4 cup)
0.75 cup Pace® Chunky Salsa
2 tablespoons canola oil
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