Skillet-Toasted Cheese Quesadilla

Cut the quesadilla into golden triangles and serve with cool, creamy guacamole.

Skillet-toasted cheese quesadilla. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

These quesadillas hide a delightful surprise inside that pairs well with the creamy, melted cheese. Thinly sliced apples and a swirl of fig jam add a gentle crunch and a touch of natural sweetness, creating a delicious contrast to the rich filling.

Cut into golden triangles and served with cool, creamy guacamole, they make a simple yet satisfying vegetarian meal that comes together in minutes.

Helpful Hints

• Any type of 8-to-9 inch tortilla can be used.
• Look for guacamole in the produce for refrigerated section of the market.
• Ant type of jam such as strawberry can be used.
• To make 4 using one skillet, make one at a time and cover with foil to keep warm.

Countdown

• Prepare all ingredients.
• Make quesadillas.

Shopping List

To buy: 1 package 8-to-9 inch lite flour tortillas, 1 bag reduced fat shredded cheddar cheese, 1 jar fig jam, 1 can olive oil spray, 1 apple, 1 container guacamole.

Skillet-Toasted Cheese Quesadilla

Serves 2

• Olive oil spray
• 4 8-to-9-inch lite flour tortillas
• 3/4 cup reduced fat shredded sharp cheddar cheese, divided use
• 2 tablespoons fig spread or jam, divided use
• 1 very thinly sliced apple, divided use
• 1 cup bought guacamole

Heat a large skillet over medium-high heat and spray olive oil spray. Add one tortilla and sprinkle 2 tablespoons cheese on top. Add 1/4 of the apple slices and 1/2 tablespoon fig jam to one half of the tortilla. Cook until cheese starts to melt. Fold tortilla in half and remove to a plate. Cover with foil to keep warm. Repeat with the remaining 3 tortillas. When all 4 are cooked, cut them into triangles. Divide them in half and place them on 2 dinner plates. Add 1/2 cup bought guacamole to each plate. Dip the triangles into the guacamole and enjoy.

Per serving: 564 calories (50 percent from fat), 31.1 g fat (9.5 g saturated,3.5 g monounsaturated), 30 mg cholesterol, 22.4 g protein, 67.9 g carbohydrates, 21.7 g fiber, 1241 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

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