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Quick Quesadilla with Backyard Farms Zippy Tomato Salsa

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves 4
Quick Quesadilla with Backyard Farms Zippy Tomato Salsa


Tomato Salsa

Makes 2 cups

  • 2 tablespoons olive oil
  • ½ cup finely minced spring onion
  • 1 sweet red pepper, seeded and finely chopped
  • 1 teaspoon (or more) finely chopped chili pepper
  • 1 teaspoon finely minced garlic
  • 4 cups diced Backyard Farms Beefsteak Tomatoes (3 or 4)
  • Juice two limes, plus zest
  • 2 tablespoon brown sugar
  • 3 tablespoons minced cilantro or parsley
  • Salt to taste
  • Grinding black pepper

Quesadilla Filling

  • 2 cups cooked chicken, turkey or beef, shredded
  • ½ cup cooked green beans, corn or mushrooms, chopped
  • 8 large flour tortillas (9-10 inch) or gluten free brown rice tortillas
  • 2 cups shredded Pepper jack, cheddar or other good melting cheese cheese


Quesadillas are fun to make and eat and the fillings can be made from whatever cooked meats or veggies are on hand. Serve them with this flavor packed salsa made with Backyard Farms Beefsteak tomatoes.


Combine all the ingredients for the salsa in a glass bowl and mix well. Cover and allow the ingredients to marinate for several hours. The salsa can be made a week ahead and kept refrigerated until needed. Bring to room temperature before serving.

Combine the chicken, turkey or beef in a bowl with the beans, corn or mushroom and set aside.

To assemble and cook the quesadillas:

Heat 1 tablespoon olive oil in a 12-inch non-stick pan over medium heat. Place one tortilla shell in the pan and sprinkle the top with ½ cup of cheese. Spread ½ cup of meat filling over the cheese and another ½ cup of the cheese over the meat. Top with another tortilla shell and with a wide face spatula press on the tortilla so that the underside browns nicely; turn the tortilla over to cook the other side until nicely browned.  Transfer to a cutting board and cut the quesadilla in half, then in quarters. Repeat the process with the remaining tortilla shells, adding more olive oil to the pan as needed.

Serve with the salsa. Any leftover salsa can be refrigerated for up to 1 week.


Recipe Prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia