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Chile cheese quesadillas with salsa

Recipe for chile cheese quesadillas with salsa in our easy tex mex recipes collection.

Recipe ingredients

  • 8 corn tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded medium-sharp or mild Cheddar cheese
  • 3 to 4 teaspoons canned green chiles
  • 2 to 3 teaspoons olive oil
  • 2 medium tomatoes, chopped and seeded
  • 1 small white onion, finely chopped
  • 1/4 cup fresh cilantro, minced
  • Large clove garlic, minced
  • 3 teaspoons fresh lime juice
  • 2 teaspoons white wine vinegar or tarragon vinegar
  • 1 jalapeno pepper, seeded, veins removed, minced
  • 1/4 teaspoon salt

How to make chile cheese quesadillas with salsa

  • Making quesadillas is like making tortilla sandwiches.
  • Mix together the cheeses and spread equally on four of the tortillas.
  • Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas.
  • If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil.
  • Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned.
  • Carefully turn them over and brown the other side. Remove from heat and cut each into quarters.
  • If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.
  • For the salsa: Combine all ingredients in a non-metallic bowl. Chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.

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