There's no reason to think of quesadillas as mere appetizers when they make such a quick and easy meal. When preparing the quesadillas, keep the tortillas covered to prevent them from drying out and cracking when you fold them.
Oxmoor House JANUARY 2008
Spoon 2 tablespoons green chiles over half of each tortilla, spreading evenly. Sprinkle cheese, onion, and cumin over chiles. Fold each tortilla in half.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 2 quesadillas, and cook 2 minutes. Turn and cook 2 minutes or until cheese melts. Remove from pan, and keep warm. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with sour cream, salsa, and cilantro.
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