Total Time
22mins
Prep 20 mins
Cook 2 mins

These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges.

Ingredients Nutrition

Directions

  1. Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
  2. Whip cream cheese until fluffy; stir in onions, tomato and salt.
  3. Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
  4. Top with remaining tortillas, buttered side up.
  5. Cook on medium heat until bottom is lightly browned, about 2 minutes.
  6. Carefully flip quesadillas over to brown other side.
  7. Remove from heat and cut into 4 or 6 wedges.
  8. Serve with sour cream, guacamole and/or salsa.

Reviews

(5)
Most Helpful

These were really good. Followed ingredients and directions precisely. I served these with Mango salsa, and guacamole. Thanks for the recipe.

Fofi April 27, 2008

The cream cheese in these was a nice surprise. I didn't quite cook mine the way the recipe said because I have discovered that the easiest way to cook quesadillas is to use my George Foreman grill so I don't have to worry about turning them. Other than that, I made them as directed and enjoyed them very much.

Mysterygirl October 05, 2004

I chose this recipe for the Picture Post Tag game and I'm sure glad I did. These were delicious! I loved the mix of cream cheese, tomatoes and green onions. I made up a bit more cream cheese mixture than was called for as I am a big fan of cream cheese. I served this with tex-mex rice recipe #91598. Thanks Sue L for taking the picture that got me to try these. And Tearanii I thank you for sharing your recipe. It will become a regular around my house.

Junebug September 09, 2004

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