Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal.Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted. Serve with the remaining salsa.
6 flour tortilla (8-inch), warmed1.5 cups shredded Monterey Jack cheese (about 6 ounces)2 medium green onion, sliced (about 1/4 cup)0.75 cup Pace® Chunky Salsa2 tablespoons canola oil
Corn on the cob gets a burst of vibrant fl...
Here's an easy recipe for delicious matzo ...
A quick meal doesn’t have to be bad for ...
This soup is often served on birthdays to ...