1 Review
From: EatingWell Magazine, January/February 1995

Quesadillas are a terrific quick snack to feed the family. They're also great served alongside chili or southwestern stews.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 ounces shredded Monterey Jack, or Cheddar cheese, divided
  • 8 corn tortillas
  • ½ cup salsa


  • Active

  • Ready In

  1. Spread 1 ounce cheese on a tortilla. Top with another tortilla and place in a nonstick skillet over medium-high heat. Cook until the bottom is lightly toasted, about 2 minutes. Turn over and cook until the cheese is melted and the second side is lightly toasted. Transfer to a plate and keep warm. Repeat with the remaining tortillas and the remaining cheese to make 4 quesadillas altogether. Cut each into quarters and serve with salsa.

Nutrition information

  • Per serving: 220 calories; 10 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 10 g protein; 8 mcg folate; 25 mg cholesterol; 2 g sugars; 319 IU vitamin A; 5 mg vitamin C; 250 mg calcium; 1 mg iron; 322 mg sodium; 112 mg potassium
  • Nutrition Bonus: Calcium (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, 1 high-fat meat

Reviews 1

September 22, 2009
profile image
By: EatingWell User
I use whole wheat tortillas whenever possible. They are lower in fat and carbs so you get more fiber and less calories, plus you don't feel deprived of a cheesy treat. Dawn, Woodbury, MN
More Reviews