Roasted Tomato Mexican Thai quesadilla

Lynn Socko


I have cooked and eaten a many a quesadilla in my time, but this is by far THE BEST thing I've ever had on a tortilla!!!! This is my new go to, soul satisfying meal or snack!


★★★★★ 1 vote

makes 3
5 Min
15 Min
Stove Top


  • 2
    tomatoes, sliced
  • 1/2-1 c
    grated asadero or favorite cheese
  • 6
    carb balance wheat tortillas
  • ·
    **chili sauce
  • ·
    **olive oil
  • ·
    **spray olive oil
  • ·
    **black pepper and salt to taste, opt
  • ·

How to Make Roasted Tomato Mexican Thai quesadilla


  1. Grate your favorite cheese. Slice tomatoes and place on a griddle or in skillet drizzled with a little olive oil. Add pepper/salt if desired. Cook for just a couple of minutes till tomatoes become tender.
  2. This is the chili sauce I used.
  3. Spread chili sauce onto one side of each tortilla. You will want the chili sauce to be on the INSIDE of the quesadilla. Spray griddle or skillet with non stick spray, place plain side of tortilla on bottom.
  4. Sprinkle with a little cheese, then add tomato slices, cilantro, more cheese, then other tortilla. Spray the top side of the tortilla with spray oil to help in the browning and crisping process. Cook over med. high-high heat on each side for a couple of minutes, just until cheese melts and tortilla browns a little and becomes crispy.

Printable Recipe Card

About Roasted Tomato Mexican Thai quesadilla

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian Low Carb
Other Tags: Quick & Easy Healthy

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