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Grilled Cheese and Tomato Quesadillas

Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.

  • Yield: Makes 4

Source: Martha Stewart Living, July 2001


  • 8 eight-inch flour tortillas
  • 2 cups grated white cheddar cheese
  • 2 tomatoes, thinly sliced
  • Homemade Guacamole, for serving (optional)


  1. Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.

Cook's Notes

Most cheese will last for a month or so if wrapped tightly in plastic and kept in the coldest part of the refrigerator. Tortillas keep well in the freezer.

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