Chile-Cheese Quesadillas

1 3 oz. package cream cheese
1 cup American cheese, shredded
1 cup cheddar cheese, shredded
1 4 oz. can chopped green chilies
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
8 flour tortillas, 8 inch
Beat first 6 ingredients at medium speed with an electric mixer until well blended.  Spread about 1/2 cup cheese mixture onto each of 4 tortillas leaving a 1/2 inch border.  top with remaining tortillas.
Heat a lightly greased nonstick skillet over medium-high heat just until hot.  Cook quesadillas in 4 batches, one minute each side or until filling melts and outside browns.  Cut into wedges and serve with desired toppings.  Garnish if desired.
8  Servings

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