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
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
-
Step1Heat 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.
-
Step2Meanwhile, 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
2Tips from the Betty Crocker Kitchens
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