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The Secret to the Best Quesadilla

A easy recipe for a restaurant quality quesadilla
Course Appetizer, Dinner, Easy Appetizer, snacks
Cuisine Mexican, mexican american
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 227kcal
Author Kathi & Rachel

Ingredients

  • 4 flour tortillas (9 inches)

Filling

  • 3 tbsp sour cream
  • 1 cup cheddar cheese (shredded)
  • 1 4 oz can green chiles (drained well and dried on a paper towel)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika

Instructions

  • Prepare filling ingredients. Open can of chiles, and drain liquid completely. Pour chiles onto a paper towel and pat dry to remove excess liquid.
  • Combine drained/dried chiles with sour cream, cheese, and spices. Mix well to combine, until a thick spreadable mixture is formed.
  • Spread 1/2 of the mixture onto 1 tortilla, and the rest on another (to make 2 total quesadillas).
  • Spran stovetop pan with nonstick spray and heat on medium. Cook quesadilla in skillet until both sides are toasted and the quesadilla filing is melted. Repeat with quesadilla number 2.
  • Slice and serve as desired. Enjoy!

Nutrition

Calories: 227kcal | Carbohydrates: 16g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 555mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 0.2mg | Calcium: 255mg | Iron: 1mg