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Cheese & Onion Quesadillas

How to make the best cheese and onion quesadillas in a skillet or pan on the stove - This simple and easy recipe is healthy because it's packed with veggies. Great for a vegetarian dinner or lunch. Serve with a little salsa for the perfect snack, too.

Do you remember the restaurant called Chi-Chi's? It was a Mexican-style chain restaurant that folded in the late '90's after a salmonella outbreak linked to their scallions.

In high school and college, I loved Chi-Chi's; I ate there at least a few times a month.

My favorite menu item was Cheese & Onion Enchiladas.

We've made all sorts of enchiladas and quesadillas and burritos here, and we've made all sorts of cheese and onion recipes, always trying to come close to the flavor of my old favorite.

I've previously shared recipes for my own cheese and onion enchiladas, baked chicken enchiladas, BBQ chicken enchiladas (my favorite favorite meal), and beef enchiladas, as well as chicken bacon quesadillas and turkey quesadillas.

These quesadillas are really, really good, but they are nothing like my old favorite enchiladas.

Those were heavy, laden with enchilada sauce and grease. They came with more grease on the side. They were so very delicious.

These cheese and onion enchiladas are healthy because they use Nakano Rice Vinegar for flavor rather than sour cream or butter. Thanks to the vinegar, they have a tangy sweet flavor without a glut of calories (unless you go overboard with the cheese).

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Cheese & Onion Quesadillas
cheese onion quesadillas
Servings
Ingredients
Servings
Ingredients
cheese onion quesadillas
Instructions
  1. Heat olive oil and taco seasoning over medium-high heat. Add the onions and peppers, and sauté for two minutes. Add vinegar and cook for four minutes or until the vinegar is evaporated.
  2. We use a quesadilla maker to cook our quesadillas. If you don't have one, spritz a large skillet with cooking spray and place a tortilla in the skillet. Cook the tortilla until it's just browned.
  3. Turn the tortilla over, sprinkle with about 1/4 cup of cheese and 1/4 of the onion mixture. Fold in half and cook until cheese begins to melt. Turn over to brown the other side.
  4. Repeat for remaining tortillas.
Recipe Notes

Makes 4 folded quesadillas. Joe and I each eat 2 of them for dinner, along with a salad or other fruit or veggie-based side dish.

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I am working with Mizkan as a Blogger Advocate. Mizkan compensated me to use and write about Nakano Rice Vinegar.

Photo source

How to make the best cheese and onion quesadillas in a skillet or pan on the stove - This simple and easy recipe is healthy because it's packed with veggies. Great for a vegetarian dinner or lunch. Serve with a little salsa for the perfect snack, too.

© 2012 – 2018, Tara Ziegmont. All rights reserved.

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3 thoughts on “Cheese & Onion Quesadillas

  1. Yes and Yum! I don’t usually comment but I when I saw this post, I had to. We loved Chi-Chi’s growing up. It was my father’s FAVORITE restaurant. He was devastated when they closed up shop and STILL talks about how he wishes they would come back. He even still compares every other Mexican restaurant he goest to to Chi-Chi’s – and Chi-Chi’s always wins. I remember their fried ice cream, that was my favorite part 😉

    • I have found other Mexican restaurants that I’ve loved, and their food is wonderful, but I’ve never had fried ice cream that I’ve liked as much as Chi-Chi’s. It was a loss. Plus, the appetizers were meal-worthy and usually half price if you sat in the bar. 😉

  2. I love Mexican food and Quesadillas is one of them. Thank you for sharing this recipe. I’m sure this weekend, i’ll prepare this our table.

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