Healthy Snacks Recipes
What You'll Need
6 flour tortillas (8-inch), warmed
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
2 medium green onions, sliced (about 1/4 cup)
3/4 cup Pace® Chunky Salsa or Pace® Picante Sauce
2 tablespoons canola oil
How to Make It
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.
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.
6 flour tortillas (8-inch), warmed
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
2 medium green onions, sliced (about 1/4 cup)
3/4 cup Pace® Chunky Salsa or Pace® Picante Sauce
2 tablespoons canola oil
How to Make It
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.
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.
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