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Mexican Quesadillas


It is hard to find good kosher Mexican food. I got so tired of looking that I decided to make it myself. Quesadillas are a great light appetizer. You can fill them with almost anything. Try my Chocolate Quesadillas. You'll wonder how you ever survived without them.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 (10-inch) flour tortillas
  • 3 cups mozzarella Cheese, shredded
  • 1½ cups canned corn (from a 11-ounce can), drained
  • 1½ cups canned black beans (from a 15-ounce can), rinsed and drained
  • 1 ripe Hass avocado, peeled, pitted and sliced
  • ½ cup prepared salsa
  • ½ cup sour cream


  1. Heat a 12-inch skillet over medium heat.
  2. Spray a tortilla with non-stick cooking spray. Place it flat on heated skillet for 1 minute and flip tortilla over.
  3. Sprinkle 1 cup cheese on the tortilla, followed by ½ cup each corn and beans and 4 slices avocado.
  4. Place another tortilla on top to make a sandwich. Cover pan with lid.
  5. After 1 minute, flip the quesadilla.
  6. When the cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables and cheese.
  7. Cut each quesadilla into 4 wedges. Top each piece with a dollop of salsa and sour cream before serving.


Warm a plate in the microwave for about 1 minute, a good idea for this or any other time you need to keep something nice and hot.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW