Mini Cheese Quesadillas - cooking recipe

Ingredients

1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
vegetable oil
6 (6 -7 inch) flour tortillas
salsa, sour cream (optional)

Preparation

Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese and shake to coat cheese.
Heat 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/2 cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer.
Repeat with additional oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream.