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    Veggie Quesadillas


    Source of Recipe


    Betty Crocker

    List of Ingredients




    2 cups shredded Cheddar or Monterey Jack cheese (8 ounces)
    6 Old El Paso® flour tortillas (8 inches in diameter)
    1 small tomato, seeded and chopped (1/2 cup)
    4 medium green onions, chopped (1/4 cup)
    2 tablespoons Old El Paso® chopped green chiles
    Chopped fresh cilantro, if desired

    Recipe



    1. Heat oven to 350ºF.
    2. Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese. Fold tortillas over filling. Place on ungreased cookie sheet.
    3. Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.



 

 

 

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