Total Time
20mins
Prep 15 mins
Cook 5 mins

A quick appetizer or lunch.

Ingredients Nutrition

Directions

  1. Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese and shake to coat cheese.
  2. Heat 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/2 cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer.
  3. Repeat with additional oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream.
Most Helpful

4 5

This was good. It was a little too spicy for me tho. Thank you for posting it.

3 5