This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

If you've only ever eaten a quesadilla with salsa spooned over the top, don't miss this Pan-Roasted Salsa Quesadilla from culinary team member Janette Zepeda. Sandwiching pan-roasted salsa between the tortillas with the melted cheese makes this quesadilla easier to eat and, yes, even more delicious. 

For another quesadilla twist, try Rach's Old Bay Shrimp Quesadillas. Both go great with Tex-Mex Black Beans.


  • 1 teaspoon EVOO
  • Two 6-inch corn tortillas
  • ¼ cup shredded mozzarella
  • 2 tablespoons Pan-Roasted Salsa


Serves: 1


In a small skillet, heat the EVOO over medium heat. Place a tortilla in the bottom of the pan and cook until browned and crispy, 2 to 3 minutes. 

Top evenly with the mozzarella, cover with the remaining tortilla, and carefully flip over the quesadilla. Cook until the bottom of the quesadilla is browned and the cheese is melted, 2 to 3 minutes, then transfer to a plate. 

When the top tortilla is cool enough to handle, lift it and spoon the salsa over the cheese. Gently press the top tortilla back into place and serve.