Cheese Quesadillas

These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges.

• Ready In: 22 mins
• Serves: 4-6

Ingredients

• 8  10-inch flour tortillas
• 1⁄4 cup butter
• 1 (3 ounce) package cream cheese
• 1⁄4 cup  finely chopped green onion
• 1  medium tomatoes, finely chopped
• 1  dash salt
• 3  cups  shredded colby-monterey jack cheese
• 1 (4 ounce) can  diced  jalapenos (optional)
•  sour cream (optional)
•  guacamole (optional)
•  salsa, on the side (optional)

Directions

1. Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
2. Whip cream cheese until fluffy; stir in onions, tomato and salt.
3. Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
4. Top with remaining tortillas, buttered side up.
5. Cook on medium heat until bottom is lightly browned, about 2 minutes.
6. Carefully flip quesadillas over to brown other side.
7. Remove from heat and cut into 4 or 6 wedges.
8. Serve with sour cream, guacamole and/or salsa.