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Mama Ortega's Green Chile Quesadillas Recipe: Easy Cheesy Skillet Dinner

Mama Ortega's Green Chile Quesadillas

A simple skillet quesadilla recipe made with flour tortillas, Monterey Jack cheese, and canned diced green chiles. The quesadillas cook until golden outside and fully melted inside, then are cut into wedges and served hot.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 tortillas Small flour tortillas, approximately 6 inches each
  • 2 cups, about 8 ounces Shredded Monterey Jack cheese
  • 1 4-ounce can Ortega diced green chiles, drained
For Serving
  • As needed Salsa
  • As needed Sour cream

Method
 

Step-by-Step
  1. Heat a large nonstick skillet or griddle over medium heat. If the pan is not nonstick, use a light coating of oil or butter.
  2. Place one tortilla in the skillet. Sprinkle it with approximately 1/2 cup of shredded Monterey Jack cheese and about 1/4 of the drained diced green chiles.
  3. Top the filling with a second tortilla. Cook for about 2 to 3 minutes per side, turning once, until the tortilla is lightly browned and the cheese is melted.
  4. Repeat with the remaining tortillas, cheese, and green chiles to make four quesadillas. Cut each quesadilla into wedges and serve hot with salsa and sour cream, if desired.

Notes

Drain the canned green chiles well because excess liquid can soften the tortillas and interfere with browning. Keep the skillet over medium heat so the cheese melts before the tortillas become too dark.