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Texas-Style Quesadillas

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Ingredients

6 4 - 6 inches white corn tortillas

cooking oil or nonstick cooking spray

1/2 cup shredded Monterey Jack cheese

2 - 3 medium fresh serrano chili peppers, halved, seeded, and cut into thin slices

1 roma tomato, chopped

2 tablespoons snipped fresh cilantro

2 tablespoons light sour cream

Directions

1. Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among un-oiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.

2. Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.

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