Tomato & Green Chile Cheese Quesadilla

Ingredients

• Cheddar cheese

  1 cup, shredded or 113g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Butter

  Unsalted

  2 tbsp or 28g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Combine the cheddar and Monterey Jack cheeses in a bowl and set aside.
2. Melt half of the butter in a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with some of the cheese blend.
3. Season with salt and pepper, then add half of the diced tomato and green chiles. Sprinkle a bit more cheese on top and cover with a second tortilla. Cook until the bottom is golden, about 3 minutes.
4. Flip the quesadilla carefully and cook until the second side is golden, 3 to 4 minutes more.
5. Repeat with the remaining ingredients to prepare the second quesadilla.
6. Slice each quesadilla into wedges and garnish with fresh chopped cilantro.

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