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Cilantro Chipotle Quesadillas

Servings 6 -8 quesadillas
Author Stephanie Chavez


  • 3/4 cup shredded gouda cheese
  • 3/4 cup shredded monterey jack cheese
  • 1 1/2 tablespoon minced cilantro
  • 1 minced chipotle chile in adobo sauce seeds removed; optional
  • 1/2 teaspoon adobo sauce
  • salt to taste optional
  • 6-8 warm corn tortillas


  1. Bring together both cheeses, cilantro, chipotle and sauce, and the salt if using, in a bowl and mix them well with a spoon to make the cheese filling. Set aside.
  2. Warm all the tortillas then begin assembling the quesadillas by filling one side of a warm tortilla with some of the filling, then fold the empty half over the cheese. Once they are all filled, warm them up again over a griddle set on low to melt the cheese. Be sure to flip them over (switching sides) often to warm up both sides. Do this until you see the cheese start melting out of the edges.
  3. Serve with a dollop of sour cream or avocado slices. Or both ;).