Cheese Quesadillas

By Addie

Terri Keeney of Greeley, Colorado sends these easy quesadillas Either serve them as dippers for chili, or serve with extra salsa and sour cream for a super-starter.

Ingredients

• 4 flour tortillas (8 inches), warmed
• 1-1/2 cups (6 ounces) shredded Mexican cheese blend
• 1/2 cup salsa

Preparation

Step 1

Combine the cheese and salsa; spread over half of each tortilla. Fold over. Cook in skillet until crispy, turning once. Cut into wedges to serve. Yield: 4 servings.