Ingredients
- 6 flour tortilla (8-inch), warmed
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 2 medium green onion, sliced (about 1/4 cup)
- 3/4 cup Chunky Salsa or Medium Picante Sauce
- 2 tablespoons canola oil
Instructions
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Step 1
Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal.
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Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
Tip
- For heartier quesadillas, you can add chopped cooked chicken, cooked black beans or refried beans
Recipe courtesy of: Campbell’s Quick Quesadillas