Green Chile Cheese Quesadillas are filled with gooey cheese, zesty green chilies, and toasted in a flour tortilla. They’re an easy and inexpensive lunch or dinner option and are vegetarian friendly!

Enjoy them vegetarian as I did, or add leftover chicken or turkey for a heartier meal!

Serve these quesadillas with Chipotle Ranch Sauce and a Pineapple or Sunset Margarita!

I basically filled my Green Chile Quesadillas with my Quick Chile Cheese Dip. I enjoy these flavors so much, I’ve actually made a few recipes with Chile Cheese flavors.

Table of Contents

Green Chile Cheese Quesadillas

Not only are these quesadillas taste delicious, they an easy and economical lunch, dinner, or appetizer option.

They’re filled with corn, green chiles, and cheese. Another biggie, these quesadillas take only about 12 minutes to make.

Tips and Subs

For the cheese, I like Monterrey Jack, Pepper Jack, or Colby cheese. You can use your favorite cheese or whatever you have on hand. I recommend shredding your cheese instead of purchasing pre-shredded cheese. Pre-shredded cheese is coated with a cornstarch mixture to keep it from sticking which may alter some of your recipes.
Add chicken – If you have leftover chicken or turkey, add it to your quesadilla for more protein.
For the tortillas – Of course, you can use any size tortilla you like, I used 6-inch flour tortillas because they fit in my pan nicely and are easier to flip than the large ones. As well, you can use any tortillas you like. The Coconut Wraps are organic, gluten-free, and paleo. And these are low-carb and low-fat. These are sweet potato wraps that are wheat-free and gluten-free! There are so many tortillas to choose from!
Toppings – Chipotle Ranch Sauce is a must, but sour cream, avocado, and pico is tasty too!

Green Chile Cheese Quesadillas

These flour tortillas are filled with cheese, green chilies, and corn then toasted to perfection.

Author: Paula

5 from 4 votes

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Prep Time: 5

Cook Time: 6

Servings: 4 servings

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Ingredients

8 6-inch flour tortillas
6 ounces cream cheese at room temperature
4 ounces green chiles drained
3 cups Monterey Jack cheese see narrative for substitutions
1 cup shoepeg corn drained
Any toppings you want: sour cream, Chipotle Ranch, avocados, tomatoes, salsa

Instructions

In a bowl, add the cream cheese, chiles, cheese, and corn.
Spread a ½ cup of filling over one of the tortilla. Top with another tortilla. Press together until filling is 1-inch from edge. Repeat with remaining tortillas and cream mixture.
Heat a large skillet over medium-low heat and toast each side of the quesadilla until golden brown (about 2-3 minutes per side).
Top each with desired toppings or serve plain.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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4 Comments

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I added a good bit of cumin, & a little garlic powder & cayenne for good good measure- very good! Will definitely keep this in rotation! A nice change from regular quesadillas.

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CAN’T WAIT TO TRY THE QUESADILLA’S. THANKS FOR SHARING THIS.
SOUNDS EASY & YUMMY. KEEP UP THE GOOD WORK!