Simple Cheese Quesadillas

Simple cheese quesadillas that are low in potassium and sodium, but higher in phosphorus due to cheese.
Appropriate for: Low-carb, Low-potassium, Low-sodium
Diet preference: Nut-free, Vegetarian
Meal type: Dinner, Easy, Lunch, Quick
Season: Spring, Summer
Cuisine type: Caribbean, Mexican
Ingredients
Yield:
4 Quesadillas
  • 8 corn tortillas
  • ½ pound Monterey Jack cheese, sliced or shredded
cheese quesadilla with corn tortillas
Directions
Prep: 5 min, Cook: 8 min, Total: 13 min
  1. Place one corn tortilla in a hot skillet.
  2. Add 2 ounces of Monterey Jack cheese on top of the tortilla.
  3. Cover with another tortilla.
  4. Heat both sides until the cheese melts and the tortillas are lightly toasted.
  5. Repeat with the remaining tortillas and cheese.
Nutritional Information
Serving size: 1 Quesadillas
  • Calories: 345 kcal
  • Carbohydrates: 22 g estimated
    • Dietary Fiber: 3 g estimated
    • Total Sugars: 1 g estimated
  • Protein: 19 g
  • Fat: 18 g
    • Saturated Fat: 10 g estimated
  • Sodium: 310 mg
  • Potassium: 133 mg
  • Calcium: 450 mg estimated
  • Phosphorus: 366 mg

Kidney friendlier adjustment:
Use 1 ounce of cheese per quesadilla instead of 2 ounces, or use a lower phosphorus cheese option if recommended by a dietitian.

For more information about Nutrition and Kidney Health

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.