Summer Quesadillas

Quesadillas are like flat, crispy-edged grilled cheese sandwiches and make a great lunch or dinner, especially if you serve them with our summery toppings! You can use any canned beans or fresh vegetables you like in the filling. 

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Hands-on time: 15   |    Total time: 15   |    Makes: 2 Servings


Large plate 
Measuring cup 
Box grater 
Measuring spoons 
Heatproof spatula 
Serving plate 


2 (10-inch) whole-grain tortillas
1⁄2 cup cup grated cheddar, Monterey Jack,or Mexican-blend cheese
2 teaspoon teaspoons olive or vegetable oil
1⁄2 cup filling including any combination of black beans, corn kernels, diced tomatoes or zucchini, and/or spinach
Stone-Fruit Salsa and/or Creamy Avocado Dip, for garnish


  1. Put a tortilla on the large plate and sprinkle 1/4 cup grated cheese over half of it. Try not to get the cheese too close to the edge of the tortilla.
  2. Top with half the filling, then fold the tortilla over to make a half-moon shape.
  3. Put the skillet on the stove and turn the heat to medium. When the skillet is hot, carefully add 1 teaspoon olive oil.
  4. Carefully, add the stuffed tortilla to the hot skillet and cook until the bottom is lightly browned and the cheese is gooey, about 2 minutes. Using the spatula, turn the tortilla over and cook another 2 minutes. Move the cooked tortilla to the serving plate.
  5. Repeat with the remaining tortilla, cheese, olive oil, and filling.
  6. Garnish and serve right away.