Mexican Quesadillas Recipe | Jenny Martinez

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

cooked chicken

🥗Healthier: grilled vegetables

💰Cheaper: canned beans

Canned beans are a cost-effective protein alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

Knead the masa until soft, about 5 minutes, adding a little water if necessary.

Wash hands and set the kneaded masa aside.

Cook the potatoes in a skillet, sautéing until they are cooked through.

Add bell peppers and onions to the skillet with the potatoes, seasoning with salt to taste.

Form small tortillas from the masa, using a piece of plastic to prevent sticking.

Fill the tortillas with a mixture of beans, potatoes, and cheese, ensuring they are well sealed.

Fry the filled tortillas in hot oil until golden brown, flipping to cook both sides.

Prepare salsa by mixing half a can of salsa with chopped onions, dried oregano, and orange juice, adding water if too thick.

Once the quesadillas are cooked, let them cool slightly and cut them open to show the filling.

Serve with fresh lettuce and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens