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This super-simple snack is even faster if you have a pancake griddle; simply preheat, spray with nonstick cooking spray, and prepare all the quesadillas at once. Trim the fat even further by replacing traditional cheeses with a reduced-fat jack cheese spiked with pepper.

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  • 1 C. shredded Mexican Chihuahua, Monterey Jack, Pepper Jack, or brick cheese
  • 1 green onion, finely chopped
  • 2 Tbs. canned chopped green chilies
  • 4 8-inch flour tortillas
  • 1 jar of chunky salsa, for topping or dip

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In a medium bowl, toss together the cheese, green onion, and chilies; set aside. Spray a medium skillet with nonstick cooking spray and place over medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. When the cheese begins to melt, about 1 minute, fold the tortilla in half. Continue cooking until lightly browned and crisp on both sides, about 1 minute. Transfer to a cutting board. Repeat with the remaining tortillas and filling. Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa. 

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