Meals Matter

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Contributed By: DCC
Maureen Bligh

A great snack for the kids or a quick dinner on the go.

Ingredients

2 cups Shredded colby-and-Monterey-

Jack cheese (8oz)

6 7-8 inch flour tortillas

3 tbsp Canned diced green chili

Peppers, drained

3 tbsp Chopped green onions (2)

3 slices Bacon, crisp cooked,

Drained and crumbled, or 1/4 lb

Bulk Italian sausage, cooked and

Drained

Salsa (optional)

Preparation

Sprinkle 1/3 cup cheese over half of each tortilla. Top with chili peppers, green onions, and bacon or sausage. Fold tortillas in half pressing gently.

In a 10-inch skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or untill lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.

Cook's Notes

In place of the bacon or sausage, add some chopped cooked chicken or vegetables.

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