Quesadillas2

Ingredients :

2 poblano chiles or 4 long green chiles, or use jalapenos, if desired
Nonstick cooking spray
4 (10") flour tortillas
3/4 lb. Monterey Jack cheese, thinly sliced
2 green onions, trimmed and sliced

Method :

Prepare chiles as directed elsewhere (blister, peel, seed and chop), or use canned. Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla.
Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Keep a bowl of Pico de Gallo or other salsa close at hand.

Note: Leftover grilled chicken or shrimp are also good sprinkled over cheese!