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A Tex-Mex classic ready in under 20 minutes! Enjoy crispy, golden tortillas filled with gooey melted cheese, served alongside a zesty, homemade pico de gallo for the perfect quick meal.
Prepare the Pico de Gallo (Salsa)
Assemble and Cook the First Quesadilla
Fold and Finish Cooking
A Tex-Mex classic ready in under 20 minutes! Enjoy crispy, golden tortillas filled with gooey melted cheese, served alongside a zesty, homemade pico de gallo for the perfect quick meal.
This tex_mex recipe takes 20 minutes to prepare and yields 2 servings. At 580.26 calories per serving with 22.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
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Repeat and Serve
Mix in 1/2 cup of shredded cooked chicken, seasoned ground beef, or black beans with the cheese for a more substantial meal.
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cheese before melting.
Sauté some thinly sliced bell peppers and onions and add them to the quesadilla along with the cheese.
Experiment with other melting cheeses like pepper jack for a spicy version, or a simple sharp cheddar for a classic taste.
The cheese provides a significant amount of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The fresh pico de gallo is packed with antioxidants from tomatoes (lycopene), onions (quercetin), and cilantro, which help combat oxidative stress in the body.
Cheese is an excellent source of calcium, a vital mineral for building and maintaining strong bones and teeth.
Fresh ingredients like tomatoes, lime juice, and cilantro in the salsa contribute Vitamin C, which supports a healthy immune system and skin health.
One cheese quesadilla with salsa, as per this recipe, contains approximately 450-500 calories, depending on the specific brands of tortilla and cheese used.
While delicious, a classic cheese quesadilla is high in calories, fat, and sodium. To make it healthier, you can use whole wheat tortillas, a reduced-fat cheese, and load it with vegetables like spinach, mushrooms, or bell peppers.
The best cheese is one that melts well. Oaxaca cheese is the traditional choice in Mexico. In Tex-Mex cooking, a blend of Monterey Jack and medium cheddar is very popular for its flavor and creamy, stringy texture.
Quesadillas are best served fresh and hot for maximum crispiness. You can prepare the pico de gallo salsa a day in advance and store it in the fridge. Reheating quesadillas can make them soggy, but it can be done in a dry skillet over low heat or in an air fryer.
Ensure your pan is preheated to medium heat. Using butter or a light coating of oil helps fry the tortilla to a perfect crisp. Avoid over-filling, as moisture from fillings can make the tortilla steam instead of fry.
Besides the included salsa, quesadillas are excellent with sour cream, guacamole, refried beans, or a side of Mexican rice.
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