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Nutrition Facts
Serving Size 226 g
(Approx. 5 Servings)
Amount Per Serving
Calories 550 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1150 mg 48%
Total Carbohydrate 45 g 15%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 22 g
Vitamin A 10% Iron 10%
Vitamin C 15% Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Cheesy Quesadilla Dippers
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
5  People


Recipe makes 5 Servings

8 flour tortillas
2 cup(s) H‑E‑B Select Ingredients Colby Jack Thick Cut Shreds
4 H-E-B Tostadas
1/2 cup(s) H-E-B Mild Pico de Gallo
1 cup(s) IPA & Green Chili Queso, recipe on
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Place a medium sauté pan over medium-high heat.
Place one flour tortilla in pan and heat about 20 seconds until warmed. Flip tortilla and place about 1/4 cup cheese in center of tortilla, leaving about an inch border without cheese.
Place tostada on cheese and press until cheese starts to melt and stick to tostada. Remove tostada from pan.
In same pan, repeat process and warm tortilla on both sides and place 1/4 cup cheese in center. Place tostada side of cheesy tortilla on cheese in pan and press down to melt cheese to tostada. Repeat process with remaining tortillas and cheese.
Cut dippers into 4 or 6 pieces and serve with pico and queso.
Chef's Tip: Once assembled, press down quesadilla with a pot or a smaller pan to get a crispy tortilla.


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