- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
- 3/4 cup (3 ounces) shredded nonfat sharp Cheddar cheese
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 cup chopped tomato
- 6 (6-inch) flour tortillas
- Vegetable cooking spray
How to Make It
Divide first 4 ingredients evenly among tortillas, arranging ingredients just off center of each tortilla.
Coat a large nonstick skillet or griddle with cooking spray; place over medium-high heat until hot. Place 1 tortilla in skillet or on griddle; cook 1 minute or until bottom of tortilla is golden. Fold tortilla in half; cook 30 additional seconds or until cheeses melt. Repeat procedure with remaining tortillas. Cut each quesadilla into 4 wedges. Serve immediately.