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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 350�F.
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.