Chile Quesadillas - cooking recipe

Ingredients

2 c. shredded Cheddar or Monterey Jack cheese
6 to 8-inch flour tortillas
1 (4 oz.) can Ortega green chiles, drained
1/2 c. Ortega mild or medium garden-style salsa
sour cream

Preparation

Prepare guacamole and slice ripe olives for garnish.
Sprinkle 2/3 cup of cheese onto 3 tortillas.
Top each with 1/3 of chiles and 2 teaspoons salsa.
Cover with remaining tortillas, pressing gently in heated skillet over medium heat.
Heat, one at a time, for 2 minutes on each side or until cheese melts.