Vegetable oil for frying
12(8-inch) flour tortillas
4 oz. sharp cheddar cheese, grated
4 oz. Monterey jack cheese, grated
4 green onions, chopped
1 (4-oz.) can diced green chilies
12(8-inch) flour tortillas
4 oz. sharp cheddar cheese, grated
4 oz. Monterey jack cheese, grated
4 green onions, chopped
1 (4-oz.) can diced green chilies
Heat a small amount of oil in a medium skillet and place 1 tortilla in pan, Sprinkle with a handful of both types of cheese. Sprinkle with green onions and diced chilies. Cover with another tortilla. When cheese is melted, flip quesadilla over and toast other side. Remove from pan onto a paper towel to absorb oil. Cut into 6 wedges and serve immediately. Repeat this technique for each quesadilla. Yield: 72 pieces.
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