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


  1. 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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