Chile-Cheese Quesadillas With Salsa Cruda - cooking recipe

Ingredients

2 Tbsp. part-skim Ricotta cheese
6 (6-inch) corn tortillas
1/2 c. shredded reduced fat Monterey Jack cheese (2 oz.)
2 Tbsp. diced mild green chilies
nonstick cooking spray
Salsa Cruda (recipe follows)

Preparation

To make 1 quesadilla, spread 2 teaspoons Ricotta over tortilla.
Sprinkle with heaping tablespoonful Monterey Jack cheese and 2 teaspoons diced chilies.
Top with 1 tortilla. Repeat to make 2 more quesadillas.