Cook this Southwestern "sandwich" in a dry skillet if you like a soft tortilla; use butter if you prefer the tortilla to have a crispy finish.
Makes 1 serving
|1||teaspoon butter or margarine (optional)|
|1||(8-inch) flour tortilla|
|1/2||cup (2 ounces) shredded Colby or Cheddar cheese|
|1||tablespoon minced green onion with top|
|1||tablespoon canned diced green chili|
- Place large nonstick skillet over medium heat. If using butter, melt in skillet. Add tortilla. Place cheese, green onion and chili on half of tortilla; fold in half. Cook, turning once or twice, 4 minutes or until cheese is melted and tortilla is lightly browned. Cut into wedges. Serve with salsa.
Quesadilla with Potato
Combine 1/4 cup mashed potatoes, 1 tablespoon canned diced green chili and 1 tablespoon minced green onion in small bowl. Spread mixture onto half of (8-inch) flour tortilla; top with 1/3 cup shredded Colby cheese. Fold tortilla in half. Cook as directed above.
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