Flavorful fresh salsa and melted cheese tucked inside a crunchy toasted flour tortilla makes this salsa and cheese quesadilla recipe delightfully simple in both execution and taste.
Quesadillas are always a hit with our family. They can be easily switched up and are quick to make. Plus, it’s a meal to use up leftover meat! These salsa and cheese quesadillas are even perfect for those meat-free days like Friday Lenten lunches or no meat Mondays. Lastly, since salsa can vary so much, there are endless options. You make it mild, spicy or use a favorite chuncky salsa. Perfect!
How to make a simple Salsa and Cheese Quesadilla
Gather your ingredients: Extra large 10 inch flour tortillas, shredded Mexican blend cheese, and salsa. All these are based on what you prefer so have some fun with it. A lot of the time we just use shredded cheddar cheese and whatever salsa is on hand. Our kids are not picky so we try it out with different cheeses and a variety of salsas.
In a medium bowl, mix the salsa and cheese to combine. Spread out 1/4 of the mixture onto a bottom half of each tortilla. Then fold the top down over the bottom to make your quesadillas.
Next, heat a non-stick griddle or large skillet to about 350 degrees Farenhiet. Place the quesadilla(s) bottom side down and toast until its heated through and the tortilla is browning and cheese is melted, then flip and brown the other side. This is about 3-5 minutes per side. Repeat until you have cooked all the quesadillas. Cut and serve warm! Enjoy!
Salsa and cheese quesadillas are great for light lunches and quick suppers. We love to pair them with a quick side salad or fresh fruits and vegetables.
More Easy Meal Ideas
This wrap is packed with great flavor! Warm southwest rice, shredded chicken, and black beans surrounded by gooey cheese and sour cream wrapped up in a burrito-size tortilla and grilled to a crisp is this crispy southwest chicken wrap recipe! It’s comfort food with a flare that’s still simple enough for a quick weeknight dinner!
Want to use up some ground beef? Browned ground beef, Velveeta cheese, and the subtle kick of garlic, onion, and mustard all come together to give you quick and easy crockpot cheeseburgers. Crockpot cheeseburgers are the fun and cheesy version of traditional sloppy joes and deserve a spot in your weeknight meal rotation today!
Cheesy Chicken Enchiladas are the creamy goodness of cream cheese, sour cream melted and mix with shredded chicken, black beans, and Rotel all wrapped up in tortillas and baked to perfection. Incredibly easy to make, quick, and delicious, this meal will feed the entire family with hopefully leftovers for later!
Salsa and Cheese Quesadilla
Ingredients
- 4 Extra Large 10-inch flour tortillas
- 2 cups shredded Mexican blend cheese
- ¾ cup salsa
Instructions
- Mix salsa and cheese in a medium bowl. Spread out ¼ of the mixture on the bottom half of each tortilla. Fold the top half over the bottom to make the quesadillas.
- Cook the quesadillas on a griddle or in a large skillet at 350°F for 3-5 minutes on each side where both sides are golden brown and the cheese has melted. Cut into 4 triangles. Serve warm.
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