Chile and cheese quesadillas

Total Time
33 min
8 min
25 min
Perfect for serving a crowd, these ooey, gooey, cheesy quesadillas will please even the pickiest of eaters. While the quesadillas bake, make a salsa to serve with them. You can dress-up a store-bought fresh salsa with chopped mango, pineapple or even peaches or by simply adding some fresh squeezed lime juice and chopped cilantro. If you’re serving a crowd, sprinkle chopped green onion over the cooked quesadillas to garnish. Serve with raw veggies, like carrot sticks, red pepper slices, and cucumber slices, to offer your guests a crunchy accompaniment. If your baking sheets are too small to hold all four quesadillas, use two smaller baking sheets and bake them side-by-side in the oven.


Low fat cream cheese

8 oz

Shredded reduced fat Mexican-style cheese

1 cup(s), or reduced-fat Monterey Jack cheese

Canned chipotle pepper

4½ oz, chopped


2 Tbsp, chopped

Chili powder

1 tsp

Black pepper

1 tsp

Flour tortilla

8 tortilla(s), medium


  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
  3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4-inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
  4. Slice each quesadilla into 4 wedges and serve warm. Yields 2 wedges per serving.