Prep Time 5 min
Cook Time 15 Min
Servings 3
Difficulty Easy

Ingredients

  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. dried oregano leaves
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Montery Jack cheese
  • 1 to 2 tbsps. Crisco® Pure Vegetable Oil
  • 6 (6 to 7-inch) flour tortillas
  • Salsa
  • Sour cream

Directions

  • Step 1

    COMBINE chili powder, cumin, salt and oregano in a large resealable food storage bag; add Cheddar and Monterey Jack cheese. Shake to coat cheese.

  • Step 2

    HEAT 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/3 cup cheese mixture; top with a second tortilla.

  • Step 3

    COOK 30 seconds, turn; cook an additional 30 seconds longer. Repeat with additional oil, remaining tortillas and cheese mixture.

  • Step 4

    CUT each quesadilla into 8 wedges. Serve with salsa and sour cream, if desired.

Serving size
(1/3 of recipe)

  • Calories 410
  • Calories from Fat190g
  • Total Fat 22g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 730mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 3g
  • Sugars 0g
  • Protein 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet