Blue Corn and White Cheddar Quesadilla with Salsa Roja

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A rustic quesadilla made with blue corn tortillas and melted white cheddar cheese, served alongside a smoky homemade red salsa for dipping. This mexican-inspired snacks (vegetarian) ready in about 25 minutes blends large blue corn tortillas, shredded white cheddar cheese, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large blue corn tortillas
• 2 cups shredded white cheddar cheese
• 2 tbsp divided olive oil
• 3 medium roma tomatoes
• 1 small, seeded and chopped jalapeño pepper
• 2 minced garlic cloves
• 1/4 cup finely chopped white onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp divided salt
• 1/2 tsp ground cumin

Instructions

1. Step 1: To prepare the salsa roja, heat 1 tbsp olive oil in a skillet over medium heat. Add 3 medium chopped roma tomatoes, 1 small seeded and chopped jalapeño, 2 minced garlic cloves, and 1/4 cup finely chopped white onion. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and mixture is fragrant.
2. Step 2: Remove salsa from heat and stir in 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp ground cumin, and 1/2 tsp salt. Set aside to cool slightly.
3. Step 3: Heat a large non-stick skillet over medium heat. Brush one side of a blue corn tortilla with 1/2 tbsp olive oil. Place tortilla oiled side down on skillet.
4. Step 4: Immediately sprinkle 1/2 cup shredded white cheddar evenly over tortilla, then top with another blue corn tortilla, oiled side up.
5. Step 5: Cook quesadilla for 3-4 minutes until bottom tortilla is golden and cheese starts melting. Carefully flip and cook the other side for 3-4 minutes until golden and cheese is fully melted.
6. Step 6: Remove quesadilla and repeat with remaining tortillas and cheese, brushing remaining olive oil as needed.
7. Step 7: Slice quesadillas into wedges and serve warm with the smoky homemade salsa roja on the side for dipping.