Spiced Cheese Quesadilla with Salsa Verde

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A quesadilla filled with melted Monterey Jack and a blend of cumin, chili powder and garlic, served alongside tangy homemade tomatillo salsa verde. This Mexican-inspired quick recipe, ready in about 30 minutes, pairs large flour tortillas, shredded Monterey Jack cheese, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 5 medium, husked and rinsed tomatillos
• 1, stemmed jalapeño
• 1/4 cup chopped white onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 cup water

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: For the salsa verde, place 5 medium husked and rinsed tomatillos and 1 stemmed jalapeño on a baking sheet. Broil under high heat for 5 minutes until charred, turning halfway.
2. Step 2: Transfer the charred tomatillos and jalapeño to a blender along with 1/4 cup chopped white onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/4 cup water, and 1/2 tsp salt. Blend until smooth and set aside.
3. Step 3: In a small bowl, combine 2 cups shredded Monterey Jack cheese with 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp garlic powder.
4. Step 4: Heat a large skillet over medium heat and brush lightly with 1 tbsp olive oil. Place 1 large flour tortilla in the skillet and evenly sprinkle 1/4 of the cheese mixture over half of the tortilla.
5. Step 5: Fold the tortilla over and cook for 3-4 minutes until the bottom is golden and cheese starts to melt. Flip carefully and cook another 3 minutes until the other side is golden and cheese is fully melted.
6. Step 6: Repeat for the remaining tortillas, brushing skillet with remaining 1 tbsp olive oil as needed.
7. Step 7: Cut quesadillas into wedges and serve hot with the fresh salsa verde for dipping.