Ingredients
6
herb-flavored or plain flour tortillas (8 inch)
2
cups shredded Colby or Cheddar cheese (8 oz)
1
small tomato, chopped (1/2 cup)
4
medium green onions, chopped (1/4 cup)
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
Old El Paso™ Thick ’n Chunky Salsa or guacamole, if desired
Preparation
Heat oven to 350°F.
Sprinkle 3 of the tortillas with 2/3 cup cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa.
