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Tomato quesadillas

Quesadillas are made with corn or wheat tortillas stuffed with cheese and all kinds of ingredients. There are even cheese-free quesadillas.


1 1⁄2 c cheese (coarsely grated, half Monterrey Jack and half Cheddar)
4 t coriander (fresh coriander leaves, chopped)
1 tomatillo (optional, wahsed and chopped)
1 tomato (washed and chopped)
4 scallion (sliced)
4 tortilla (8-inch flour tortillas)
1⁄4 c sour cream
4 T olives (black olives, pitted and sliced)
  vegetable oil (or vegetable oil spray, to grease the cookie sheet)


Preheat the oven to 400° F. Grease the cookie sheet with vegetable oil or spray wiht vegetable oil cooking spray.

In a bowl, mix both type of cheese and coriander leaves.

Place 2 tortillas on the greased cookie sheet. Cover each one with cheese mixture. Sprinkle tomatillo, tomato and scallions over the cheese. Top with the second tortilla and press lightly to close.

Bake in the middle shelf until the cheese melts, 10-15 minutes. Remove the baking sheet from the oven. Top each quesadilla with sour cream and sliced black olives.

Cut each quesadilla into 4-6 wedges and serve warm.

Total time
30 minutes
Cooking time
Preparation time
Nutrition454 calories per serving
4 servings


The tomatillo and tomato can be sliced or diced.


Food in Arizona

easy, fry, bake
light meal, snack
Arizona food recipes
Food in America