Quesadillas with Pico De Gallo
Elevate your taco night with these irresistible Quesadillas with Pico de Gallo, a quick and flavorful recipe that combines gooey, golden-brown cheese quesadillas with a fresh, zesty homemade salsa. Featuring a blend of melted cheddar and Monterey Jack cheeses tucked into soft flour tortillas, these quesadillas deliver a satisfying crunch and creamy bite in every mouthful. The fresh Pico de Gallo, made with ripe Roma tomatoes, red onion, cilantro, jalapeño, and a splash of lime juice, adds a vibrant and tangy kick that perfectly balances the richness of the cheese. Ready in just 25 minutes, this crowd-pleasing recipe is ideal for weeknight dinners, appetizers, or even casual gatherings. Serve these cheesy quesadilla wedges with a generous helping of Pico de Gallo and watch them disappear! Perfect keywords: quesadillas, Pico de Gallo, easy Mexican recipes, cheesy snacks, quick appetizers.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Butter
- 4 pieces Roma tomatoes
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 1 piece Jalapeño pepper
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the Pico de Gallo by dicing the Roma tomatoes and finely chopping the red onion, fresh cilantro, and jalapeño pepper (remove seeds for a milder flavor).
In a medium bowl, combine the diced tomatoes, red onion, cilantro, and jalapeño. Stir in lime juice, salt, and black pepper. Mix well and set aside to allow flavors to meld.
Heat a large skillet over medium heat. Lightly coat the skillet with a small amount of butter.
Place one flour tortilla in the skillet and sprinkle 1/2 cup of shredded cheddar cheese and 1/4 cup of Monterey Jack cheese evenly over half of the tortilla.
Fold the tortilla in half to form a semicircle. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining tortillas and cheese. Add a bit more butter to the skillet as needed.
Cut each quesadilla into three or four wedges and serve warm with the prepared Pico de Gallo on the side.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1103 mg | 85% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
