12 tortillas, flour (or corn, if preferred)
1 – 8 oz. package Monterey Jack cheese, shredded
1 can – 4 oz. diced mild green chiles, drained (optional)
1/4 cup butter or margarine
Salsa, purchased (optional)
Spread one side of tortillas with butter or margarine. Place butter side down of one tortilla in a large frying pan or griddle over medium heat. Sprinkle with shredded cheese on top of tortilla and then sprinkle some of the mild diced green chiles on top. Add another tortilla with the butter side up. Cook 1-2 minutes and carefully turn over when golden brown. Cook an additional 1-2 minutes until tortilla is golden brown and crunchy and cheese is melted. Move to a cutting board and carefully cut the quesadilla down the middle vertically and again horizontally to make 4 quarters. Spoon about a teaspoon of salsa on top of each quarter and serve immediately.
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