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Crispy Open-Faced Quesadillas

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 16 wedges
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2 large (10-inch) flour tortillas

2 tablespoons vegetable oil

Kosher salt

1/4 cup sour cream

1 lime, zested and juiced

1/2 teaspoon ground cumin

Freshly ground black pepper

1 1/2 cups shredded Cheddar


  1. 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
  2. Preheat the broiler.
  3. Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  4. Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

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