• 8 tortillas
• 8 slice(s) monterey jack cheese (low fat)
• 8 slice(s) cheddar cheese, low-fat
• 4 plum roma tomatoes, thinly sliced
• 3 jalapeno pepper(s), seeded and chopped
• 4 green onion(s), sliced
• 2 tbsp butter, with salt, melted
|  | 1. Arrange one slice of each cheese, tomato, jalapeno and green onion on each tortilla. Fold in half. Wrap the quesadillas tightly in plastic and refrigerate.
2. When ready to cook, place the quesadilla on the grill and cook until golden brown, 1 to 2 minutes per side. Brush the outside of each quesadilla with melted butter as it grills.
3. Cut into wedges and serve. |
