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Southwestern Quesadilla Recipe

Southwestern Quesadilla

Recipe courtesy Preston Cox

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on August 18, 2011

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    >>> please have someone correct the "3 tablespoons" of salt to "3 teaspoons" [or less!!] - this is way too much salt for only 6 servings.

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  • on April 01, 2010

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    it was the best quesodiller ive ever had

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  • on October 11, 2008

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    I really wish I had read these reviews before making this meal. It calls for 3 tablespoons of salt, but you need maybe 1. It completely ruined what would have otherwise been a nice meal. The 3 tablespoons of salt made it inedible. It was literally a waste -- I could barely stomach it it was so salty. Is the 3 tablespoons a typo? It seemed like way too much when I read it and I really wish I had used my better judgment and used less.

    The chipotle chiles in adobo sauce was great to cook the turket in. Before the overload of spices, the turkey tasted delicious. It's spicy, but not so much that it will kill you.

    The meat was so overpowering it was hard to pick up the pesto and the cheese.

    I might make this again, but in a radically altered form.

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  • on September 02, 2006

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    Could be a good recipe, but need to use about 1/2 the salt.

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  • on August 30, 2006

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    I made these for my husbands birthay a few weeks ago and I have already had several requests to make them again!

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  • on May 23, 2006

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    This is a great recipe that is easy to prepare and fun to make with someone. I was very surprised at just how good it tasted and because of that, it is now a standard meal we prepare. Once in a while I'll cheat and use prepared basil pesto.
    Beware of the salt. Don't follow the print on the amount of salt it calls for. It is obviously way too much and will ruin a perfectly good meal if you adhere to the recipe. (that is the only reason I gave this 4 stars instead of 5

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  • on May 10, 2005

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    easy to make and delisious

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