Three-Cheese Quesadillas Recipe
Three-Cheese Quesadillas Recipe photo by Taste of Home

Three-Cheese Quesadillas Recipe

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Our taste-testing panel swore this dish was from a restaurant. “If desired, you can also make this with reduced-fat products to lighten it up.” Sandy Smith - Saugerties, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 4 flour tortillas (8 inches)
  • 1 tablespoon butter
  • 2 ounces cream cheese, softened
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons chopped ripe olives
  • 1/4 cup salsa
  • Sour cream, optional

Nutritional Facts

1 each: 560 calories, 30g fat (16g saturated fat), 74mg cholesterol, 928mg sodium, 55g carbohydrate (1g sugars, trace fiber), 18g protein


  1. Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up.
  2. Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired. Yield: 2 servings.
Originally published as Three-Cheese Quesadillas in Simple & Delicious March/April 2010, p43

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Reviewed Nov. 20, 2015

"You can also just put the butter on the griddle and lay the tortilla on top. You can then just butter the 2nd tortilla before flipping. No mess that way."

Reviewed May. 7, 2015

"Good. Nothing special really. Just your standard fresh-tasing quesadilla. I thought buttering the tortillas was kind of annoying,"

Reviewed Jun. 11, 2014

"Very good! Hard to flip so they cheese stays inside. I would try ham or chicken or roast beef another time or even bacon."

Reviewed May. 6, 2013

"Liked this recipe very much just the way it is shown here---especially how the outside of the tortillas got so crispy!"

Reviewed Mar. 24, 2013

"I would not make these again for a cold lunch but they are very good when they are warm."

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