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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For easier flipping, place one tortilla in the skillet, top with fillings, and fold in half. Cook as directed, and cut into three triangles. Ingredients:
6 (6-inch) flour tortillas |
3/4 cup (3 ounces) shredded monterey jack cheese |
3/4 cup (3 ounces) shredded cheddar cheese |
1 (4-ounce) can chopped green chiles, undrained |
3 medium plum tomatoes, chopped |
vegetable cooking spray |
sour cream |
salsa |
Directions:
1. Place 1 flour tortilla in a small lightly greased nonstick skillet. Sprinkle with 2 tablespoons each of shredded cheeses. Spread with 1 tablespoon chiles; sprinkle with 3 tablespoons tomatoes. Top with 1 tortilla, and coat with cooking spray.
2. Cook quesadillas over low heat 2 to 3 minutes on each side or until golden. Remove from skillet; keep warm.
3. Repeat procedure with remaining tortillas, cheeses, chiles, and tomatoes. Cut each quesadilla into 6 triangles. Serve with sour cream and salsa.
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