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Open-Face Chile-Cheese Quesadillas

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By Betty Crocker Kitchens
Updated Oct 24, 2023
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Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas – Mexican dinner that’s ready in just 30 minutes.

Open-Face Chile-Cheese Quesadillas

  • Prep Time 10 min
  • Total 30 min
  • Servings 5
  • Ingredients 8
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Ingredients

  • 5 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Olive oil
  • 2 cups shredded pepper Jack or Monterey Jack cheese (8 oz)
  • 1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
  • 1/2 cup pitted ripe olives, drained, chopped
  • 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
  • 1 teaspoon adobo sauce (from can of chipotle chiles)
  • 1/4 cup finely chopped fresh cilantro

Instructions

  • Step 
    1
    Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
  • Step 
    2
    Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

Nutrition

390 Calories
26g Total Fat
14g Protein
27g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Total Fat
26g
0%
Saturated Fat
10g
0%
Sodium
1102mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
2g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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