| 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 |
| 1. | Heat oven to 350°F. |
| 2. | Sprinkle 3 of the tortillas with 2/3 cup cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet. |
| 3. | Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa. |
| No changes. |
|
| For a green and red appetizer presentation, use 2 colors of tortillas and arrange alternately on serving plate. |
Nutrition Information:
95 ( 45); 5g ( 3g); 15mg; 150mg; 9g ( 1g); 4g 2% 1