Reviewed: Jun. 30, 2011

I've made this with flour wheat tortillas and with the corn tortillas - they both were great! The wheat tortillas were a little larger which made it easier to fill and handle in the hot pan. I used pepper jack and cheddar cheese. Thanks for posting this delicious recipe Cody.

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Reviewer:

BSTEPHENSD

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Bethel, Ohio, USA

Reviewed: Jun. 14, 2011

I added some hummus on the tortilla- delicious!

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Reviewer:

trueblue122

Reviewed: Mar. 11, 2011

My family has made a slight variation of this recipe for years. The main variation we do is that we add a very shallow coating of vegatable oil to the pan before placing the tortilla in it, and fry the tortilla until it is slightly crisp on both sides. It makes for a crunchier quesadilla, and when cut into slices, it makes a great appetizer or movie/game snack. Good basic recipe, thanks!

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Reviewer:

jungledrums

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Cooking Level: Intermediate

Home Town: Bentonville, Arkansas, USA

Living In: Muscatine, Iowa, USA

Reviewed: Jan. 17, 2011

Very good! I ommited the olives, and added 1 diced tomato and 1/4 of an onion instead. I mixed the avacado, tomato and onion in a bowl with salt and pepper before adding to quesadilla. It came out delicous! Will definitely be making these again!

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Reviewer:

Kristin

Reviewed: Jan. 12, 2011

They were delicious! I followed everything in the recipe but I also tried mixing the mozzarella cheese with shredded cheddar cheese and shredded parmesan cheese. Any shredded cheese tasted fine!

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Reviewer:

Mary

Cooking Level: Beginning

Reviewed: Nov. 7, 2010

I used a combo of cheddar and mozzarella cheese. I also stuffed with olives, tomatoes and mozzarella and taco seasoning. The cooking directions were perfect. I always get my quesadillas a little burned or undercooked but these directions solved that problem!

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Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Mar. 31, 2009

I used black beans instead of olives, and taco seasoning instead of the hot sauce. I also added salsa. This would also be great with chicken! Thanks!

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Reviewer:

RACHYJO

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Hampstead, North Carolina, USA

Reviewed: Feb. 5, 2009

This was a perfect quesadilla. My first with avocado but certainly not my last. Delicious with fresh pico de gallo. (The recipe for pico that I used was from the recipe on this site, Black Beans with Pico de Gallo.

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Reviewer:

gapch1026

Reviewed: Jun. 23, 2008

I changed the recipe a bit. First I used flour tortillas. I used cheddar instead of mozz. I used green olives diced instead of black olives. I didn't have any avocados, so that was omitted. I used taco sauce instead of pepper sauce. And I added some black beans. I simply put the tortilla down on the hot (med heat) skillet, and put all of the fixings on that. Then I topped with the second tortilla and flipped it over, letting that side crisp up. They were delicious! I dipped in sour cream.

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Reviewer:

SARAHGRACESC

Reviewed: Dec. 27, 2007

I used what I had on hand, everything except the avocados. I added some chicken. It's hard for me to accept, but despite years of working over a hot stove, my son said it's one of the best things I've ever made. They are easy to make.

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