Grilled Cheese Quesadillas

"Tex-Mex Magic Weekend from Good Food Magazine, August 1986"
photo by lazyme photo by lazyme
photo by lazyme
photo by PalatablePastime photo by PalatablePastime
photo by diner524 photo by diner524
photo by gailanng photo by gailanng
photo by jessymroberts photo by jessymroberts
Ready In:




  • Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions.
  • When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes.
  • Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.

Questions & Replies

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  1. I really enjoyed these while watching football. So simple, quick, and good. Thanks for sharing.
  2. Very tasty! I prepared mine in the toaster oven first covering with foil, then uncovering to brown, as I would have on a grill. The green onion was a nice change from spicier things like jalapenos, although I did serve mine with a salsa roja/creme fraiche dip that kicked things up a bit. Thanks for sharing-
  3. Simple & tasty! I did add some taco sauce to the quesadillas before cooking. Made for Everyday is a Holiday Tag
  4. Oh so yummy!!! I made this for 1-2 serving, using two 6 inch flour tortillas, the cheeses and scallion, but did half of a previously prepared "Mexican Marinated Chicken Breast". This made a great lunch, served it with some sour cream and salsa and, for me, it served two!! I also did do the grill method. Thanks for sharing the recipe. Made for Holiday Tag.
  5. I much prefer simple quesadillas like this to the "loaded with everything" kind. These made a tasty, quick lunch. I think they'd be even better with corn tortillas. Thanks for posting! Made for Everyday's a Holiday Tag.


  1. Mmm! Wait till I post my food.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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