Quesadilla Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick skillet quesadillas filled with melted cheese, beans, peppers, corn, and jalapeños. Customize with your favorite fillings and serve with salsa, guacamole, and sour cream. This is a fast, flexible meal ready in 10 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans (drained and rinsed)
- ½ red bell pepper (stemmed, seeded, and diced)
- 4 scallions (thinly sliced)
- ½ cup corn kernels (thawed if frozen)
- 2 jalapeño peppers (thinly sliced)
- Homemade Salsa or Salsa Verde
- Pico de Gallo
- Guacamole
- Sour cream
- Chopped fresh cilantro
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1408mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 565mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.