Three-Cheese Quesadillas with Brown Butter-Spiked T

Name: Three-Cheese Quesadillas with Brown Butter-Spiked Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound cherry tomatoes, halved; 1 jalapeno, thinly sliced; 2 tablespoons unsalted butter; 2 teaspoons freshly squeezed lime juice; 1/4 cup cilantro, coarsely chopped; 1/8 teaspoon Kosher salt; 1 teaspoon canola oil; Four 8-inch flour tortillas; 1/2 cup fresh mozzarella (about 3 ounces), cut into 1-inch cubes; 1/2 cup grated Monterey Jack cheese; 1/2 cup crumbled Cotija cheese

Servings: persons

1/2 pound cherry tomatoes, halved
1 jalapeno, thinly sliced
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lime juice
1/4 cup cilantro, coarsely chopped
1/8 teaspoon Kosher salt
1 teaspoon canola oil
Four 8-inch flour tortillas
1/2 cup fresh mozzarella (about 3 ounces), cut into 1-inch cubes
1/2 cup grated Monterey Jack cheese
1/2 cup crumbled Cotija cheese

1
Add the cherry tomatoes halves and sliced jalapenos to a medium bowl and set aside.
2
Place the butter in a small heavy-bottomed saucepan over medium heat, stirring frequently, about 5 minutes.
3
When the foam subsides and the color turns to a golden brown, turn off the heat.
4
Using a spatula, quickly scrape and pour the browned butter over the bowl of tomatoes.
5
Stir in the lime juice and chopped cilantro to combine.
6
Season with salt and set aside.
7
In a non-stick skillet, heat 1/2 teaspoon of the oil.
8
Place one tortilla in the skillet and scatter 1/4 cup of each of the cheeses evenly over the top.
9
Top it with the second tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes.
10
Flip it over and cook for another 2-3 minutes until the cheese is melted and the second side is golden.
11
Repeat with the remaining oil and second quesadilla.
12
Slice the quesadillas into wedges and transfer to plates.
13
Spoon the salsa over the top and serve right away.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound cherry tomatoes, halved, 1 jalapeno, thinly sliced, 2 tablespoons unsalted butter, 2 teaspoons freshly squeezed lime juice, and more.

Yes, Three-Cheese Quesadillas with Brown Butter-Spiked Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Three-Cheese Quesadillas with Brown Butter-Spiked Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions