kiwi
Cheese Quesadillas with Salsa, Sour Cream, and Guacamole
A 55-minute Mexican dinner for 4 — 775 calories per serving.
per serving, estimated
Crispy flour tortillas loaded with melted Mexican cheese blend, served with fresh tomato salsa, cool sour cream, and chunky guacamole on the side.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Cheese Quesadillas
- 8 large flour tortillas
- 3 cups Mexican cheese blend, shredded
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- ¼ teaspoon Kosher salt
Fresh Tomato Salsasauce
- 4 roma tomatoes (finely diced)
- ½ white onion (finely diced)
- 1 jalapeño (seeded and minced)
- ¼ cup fresh cilantro (roughly chopped)
- 2 tablespoons lime juice (freshly squeezed)
- ½ teaspoon Kosher salt
Chunky Guacamole with Sour Creamside
- 3 ripe Hass avocados (halved and pitted)
- 2 tablespoons lime juice (freshly squeezed)
- ¼ white onion (finely diced)
- 2 tablespoons fresh cilantro (chopped)
- ½ jalapeño (seeded and minced) — optional
- ½ teaspoon Kosher salt
- 1 cup Sour cream
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Cheese Quesadillas
- Shred 3 cups of Mexican cheese blend from a block and set aside. 5 min
- Lay out all 8 flour tortillas on a clean surface and distribute the 3 cups of shredded cheese evenly over one half of each tortilla, then fold each tortilla in half to form a half-moon. 3 min
- Heat ½ tablespoon neutral oil and ½ tablespoon unsalted butter in a large skillet or griddle over medium heat until the butter foams and subsides. 2 min
- Timing-sensitive step. Cook 2 quesadillas at a time for 3 minutes per side, pressing gently with a spatula, until the tortillas are golden and crispy and the cheese is fully melted; repeat in batches with the remaining butter and oil. 18 min
- Transfer the cooked quesadillas to a cutting board, sprinkle with ¼ teaspoon kosher salt, and cut each into 3 wedges before serving. 2 min
Fresh Tomato Salsasauce
- Finely dice 4 roma tomatoes and ½ white onion, seed and mince 1 jalapeño, and roughly chop ¼ cup fresh cilantro. 8 min
- Combine the tomatoes, onion, jalapeño, and cilantro in a bowl, squeeze in 2 tablespoons fresh lime juice, season with ½ teaspoon kosher salt, and stir to combine. 2 min
- Let the salsa sit for at least 5 minutes before serving so the flavors meld. 5 min
Chunky Guacamole with Sour Creamside
- Finely dice ¼ white onion, seed and mince ½ jalapeño (optional), and chop 2 tablespoons fresh cilantro. 5 min
- Halve and pit 3 ripe Hass avocados, scoop the flesh into a large bowl, and squeeze in 2 tablespoons fresh lime juice. 3 min
- Use a fork to mash the avocado to a chunky texture — leave plenty of visible pieces for body. 2 min
- Fold in the diced onion, cilantro, and jalapeño (if using), season with ½ teaspoon kosher salt, and stir gently to combine. 2 min
- Taste and adjust salt or lime juice as needed, then transfer the guacamole to a serving bowl and spoon 1 cup sour cream into a separate small bowl alongside. 2 min
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.