Makes 32 appetizers
3/4 cup shredded nonfat or reduced-fat Monterey jack cheese
3/4 cup shredded nonfat or reduced-fat Cheddar cheese
8 (8-inch) flour tortillas
1/2 cup thinly sliced scallions
1 (4 ounce) can chopped green chiles, drained
2-3 tablespoons chopped jalapeno peppers (optional)
1 cup nonfat sour cream
3 tablespoons thinly sliced scallions
Combine the cheeses and set aside.
Coat a baking sheet with nonstick cooking spray. Brush one side of each tortilla lightly with water. Lay 4 of the tortillas, moist side down, on the baking sheet. Spread 1/4 of the cheese mixture on each of the 4 tortillas. Top with 1/4 of the scallions, chiles and jalapenos. Top with the remaining tortillas, placing them moist side up.
Bake at 400 degrees F for 7 to 9 minutes, or until the quesadillas are heated through and the cheese is melted.
Place the sour cream in a small dish and sprinkle with the scallions. Cut each quesadilla into 8 wedges, transfer to a serving platter, and serve hot, accompanied by the sour cream.
Makes 32 appetizers.