Ingredients
8
cheese or whole wheat flour tortillas (8 inches in diameter)
1
large tomato, chopped (1 cup)
1
can (4 ounces) chopped green chilies, drained
1 1/2
cups shredded Monterey Jack cheese (6 ounces)
1/2
cup sour cream
Preparation
Heat coals or gas grill. Place 1 tortilla on 30x12-inch piece of heavy-duty aluminum foil. Top with one-fourth of the tomato and chilies. Sprinkle with one-fourth of the cheese. Top with another tortilla.
Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
Repeat with remaining tortillas, tomato, chilies and cheese. Cut each quesadilla into 6 wedges. Top with sour cream.
