Cooking Directions

• 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.

Ingredients

• 6 flour tortilla (8-inch), warmed
• 1.5 cups shredded Monterey Jack cheese (about 6 ounces)
• 2 medium green onion, sliced (about 1/4 cup)
• 0.75 cup Pace® Chunky Salsa
• 2 tablespoons canola oil