Ingredients:
8 10-inch flour tortillas
1/4 cup butter
1 (3 ounce) packages cream cheese
1/4 cup finely chopped green onions
1 medium tomatoes, finely chopped
1 dash salt
3 cups shredded colby-monterey jack cheese
1 (4 ounce) cans diced jalapenos (optional)
sour cream (optional)
guacamole (optional)
salsa, on the side (optional)
Directions:
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).
Whip cream cheese until fluffy; stir in onions, tomato and salt.
Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
Top with remaining tortillas, buttered side up.
Cook on medium heat until bottom is lightly browned, about 2 minutes.
Carefully flip quesadillas over to brown other side.
Remove from heat and cut into 4 or 6 wedges.
Serve with sour cream, guacamole and/or salsa.
Servings: 4-6
Time preparation: 20 min.
Time total: 22 min.