Print Recipe


Recipe Ingredients

12 flour tortillas

3/4 pound Monterey jack cheese, shredded

1 tablespoon ground cumin

3 (4 ounce) cans chopped green chiles

3/4 cup pitted black olives, sliced

1 medium red onion, chopped

Sour cream, if desired


  1. Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla.
  2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels.
  3. Cut into 8 wedges.
  4. Repeat with remaining quesadillas.
  5. Serve with sour cream, if desired.

Makes 48 wedges.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.