Cheesy Taco Quesadillas

What do you do with leftover shredded cheese? Make this yummy taco cheese spread for the easiest-ever after-school snack or quick dinner.
Prep 25 Minutes
Total Time 25 Minutes
Servings 8

Ingredient List

  • 1 package (8 oz) cream cheese, softened
  • 2 cups shredded cheese (any combination of Cheddar, mozzarella, Monterey Jack or pepper Jack cheeses)(8 oz)
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon lime juice
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Recipe Continues Below


  1. In food processor, place cream cheese, shredded cheese, taco seasoning mix and lime juice. Process 30 to 60 seconds or until mixture is creamy.
  2. Spread 1/4 cup of the cheese mixture on one half of each tortilla; fold tortilla over filling.
  3. Cook quesadillas, 2 at a time, in 12-inch nonstick skillet over medium-high heat 1 to 3 minutes each, turning once, until cheese is melted and tortillas are toasted.

Expert Tips

  • We used a combination of Cheddar, mozzarella and pepper Jack cheeses, but feel free to experiment with your favorite leftover shredded cheeses.
  • The spread is also great slathered on crostini and lightly broiled, or use it as a dip for crudités.


  • 1 Quesadilla Calories 340 (Calories from Fat 200);  Total Fat 23g (Saturated Fat 12g ,Trans Fat 1 1/2g);  Cholesterol 60mg;  Sodium 680mg;  Potassium 65mg;  Total Carbohydrate 22g (Dietary Fiber 0g ,Sugars 2g);  Protein 11g
  • % Daily Value: Vitamin A 15%;  Vitamin C 0%;  Calcium 30%;  Iron 8%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1 High-Fat Meat;  3 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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