Ingredients

• 1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
• 1 green onion, minced
• 1-3 tablespoons canned chopped green chilies (to taste)
• 4 8-inch flour tortillas
• Chunky salsa, for topping or dip

Directions

1. In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
2. Spray a medium skillet with nonstick cooking spray and place over medium heat.
3. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
4. When the cheese begins to melt, about 1 minute, fold the tortilla in half.
5. Continue cooking until lightly browned and crisp on both sides, about 1 minute.
6. Transfer to a cutting board.
7. Repeat with the remaining tortillas and filling.
8. Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.