Cheese Quesadilla with Pico de Gallo Recipe

Name: Cheese Quesadilla with Pico de Gallo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 quesadillas
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 2 tablespoons butter, softened; 4 medium Roma tomatoes, diced; 1/2 cup finely chopped white onion; 1/4 cup chopped fresh cilantro; 1 jalapeño, seeded and minced; 2 tablespoons fresh lime juice; Salt to taste

Mexican · Main course · 25 min total

Cheese Quesadilla with Pico de Gallo recipe videos

A crispy, golden cheese quesadilla paired with a fresh, zesty pico de gallo for a quick and satisfying meal or snack.

15
min prep

10
min cook

4
servings

450
kcal/serving

Ingredients

4 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons butter, softened
4 medium Roma tomatoes, diced
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and minced
2 tablespoons fresh lime juice
Salt to taste

Instructions

Make pico de gallo: In a bowl, combine tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
Heat a large skillet or griddle over medium heat. Spread a thin layer of butter on one side of each tortilla.
Place a tortilla butter-side down in the skillet. Sprinkle 1/2 cup of mixed cheeses evenly over the tortilla. Top with another tortilla, butter-side up.
Cook until the bottom is golden brown and crispy, about 2-3 minutes. Carefully flip and cook the other side until golden and cheese is melted, another 2-3 minutes.
Repeat with remaining tortillas and cheese. Cut each quesadilla into wedges and serve with pico de gallo.

Tips

For extra flavor, add cooked chicken or black beans to the quesadilla.
Pico de gallo can be made up to a day ahead and refrigerated.
Serve with sour cream or guacamole if desired.

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