Double-decker Baked Quesedillas

These are the quesadillas I served alongside the tortilla soup. Two layers of cheese make them extra delicious. These are a favorite with my kids.They are so easy to "whip" up for a snack or light lunch. I used Monterey Jack cheese in the second layer for half of them for my little ones, and the Pepper Jack, which is spicier, for us older ones.


Double-decker Baked Quesadillas
9 (6-8-inch) flour tortillas

2 cups shredded cheddar

3 scallions, chopped

1 1/2 cups shredded pepper Jack cheese
Sour cream and cilantro, for garnish




Preheat oven to 350 degrees.
Brush one side of 3 tortillas with oil and place them, oil side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper Jack cheese. Set the last tortilla on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for a few minutes to set. Cut each into 4 wedges.

Serves 6 well


Recipe adapted from Rachael Ray,  Book of 10, 2009