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Quesadilla with tomato, cheese, pickled jalapeno is sliced with a pizza cutter.

Tomato and Cheese Quesadilla with Pickled Jalopeño

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This simple quesadilla has tomatoes, green onion, Mexican cheese blend. Pickled jalopeño adds a mildly spicy kick to this yummy finger food.
Cuisine Western
Keyword pickled jalopeno, quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Holly Ford


  • 2-3 Roma tomatoes chopped
  • 3 green onions finely chopped
  • 1/4 cup cilantro chopped
  • 1 piece pickled jalopeño minced
  • a pinch salt optional
  • dashes freshly ground black pepper
  • couple dashes ground cumin
  • canola oil
  • 1 7 oz package shredded Mexican cheese blend
  • 8-10 flour tortilla medium size


  • In a mixing bowl combine tomatoes, green onion, cilantro, jalopeño, salt, black pepper, cumin and cheese; mix well.
  • Drizzle a little oil to coat a skillet and heat over med-low heat. Place a piece of tortilla on a skillet and spread about 3 tablespoonfuls of tomato-cheese mixture onto a half side of the tortilla. Fold over the other half side and press gently with spatula to sear. Cook until golden brown, about 2-3 minutes. Flip to the other side and continue to cook for another 1-2 minutes adding a little more oil to the skillet if needed
  • Cut the quesadillas into wedges and serve warm with sour cream.