Prep time: 10 minutes
Cook time: 5 to 10 minutes
Serves: 12 servings
12 eight-inch flour tortillas
3 cups grated monterey jack cheese (about 12 ounces)
6 tablespoons finely chopped cilantro
6 thin scallions, finely chopped
fresh cilantro sprigs for garnish, optional
Optional extras: roasted poblano peppers, shredded cooked chicken, salsa, guacamole, sour cream
Choose the fillings and garnish the platter.
1. Prepare charcoal for grilling, heat a gas grill on medium, or heat a medium skillet or griddle over medium-high heat on the stove.
2. Grill tortillas (in batches) on one side for 30 to 45 seconds; flip and top 6 of them with 1/2 cup cheese, 1 tablespoon cilantro, a chopped scallion, and any other toppings, leaving a 1/2-inch border around the edge. Top each tortilla with another to create the quesadillas. Cook for 2 to 4 minutes on each side, or until cheese is melted and tortilla is golden.
3. Remove the quesadillas to a cutting board, and cut each into 4 wedges.
To Serve: Pile wedges ona platter, garnish with sprig of cilantro, and top with mild salsa, guacamole, and sour cream if desired.
PER SERVING (1 quesadilla): 202 calories, 10 g fat (5.4 g saturated), 18 g carbohydrate, 1 g fiber, 153 mg sodium, 25 mg cholesterol, 1.5 mg iron, 262 mg calcium.