1 c. mixed Cheddar and Jack cheeses, grated
1/4 c. drained, diced green chilies
(4 oz. can) Sour cream Salsa

Place 1 of the tortillas in a large heavy skillet. Sprinkle 1/3 of both the cheeses and the chilies on top. Stack the second tortilla and add cheeses and chilies. Top with the third tortilla.

Cover and cook the quesadilla over medium-high heat until the cheese is melted, about 3 minutes, or until tortilla is crisped and golden brown. Flip and cook on opposite side for another 3 minutes or until crisped. Transfer the quesadilla to a cutting surface with a spatula and cut into 6 wedges. Garnish with sour cream and salsa.

Serves 4.