Ingredients :

​

* Chopped green chiles, mild or hot
* Nonstick cooking spray
* 4 (10") flour tortillas
* 3/4 lb. Monterey Jack cheese, thinly sliced
* 2 green onions, trimmed and sliced

​

Method :

​

Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients.
Serve with Pico de Gallo or salsa.

Note:
Leftover grilled chicken or shrimp are also good sprinkled over cheese! Pork and Green Chile Stew 2 tbsp vegetable oil, or more if needed 3 lb lean pork, cut into 1/2 to 3/4-inch cubes 2 ea yellow onions, large 5 ea garlic clove, minced 1 qt chicken broth 1/4 c tomato purée 6 ea poblano chili pepper, to taste 1 tbsp ground cumin 2 tsp ground oregano, Mexican 2 tbsp chili powder, mild 1 tbsp black pepper 2 ea jalapeno pepper, seeded and finely minced 2 tbsp hot pepper sauce, green 1 tsp distilled white vinegar 2 tsp salt 6 ea new red potatoes, ½-inch pieces Monterey Jack cheese, to taste Heat the 2 tablespoons of vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until gray. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, chicken broth, tomato purée, Poblanos, cumin, oregano, chili powder, and pepper. Bring the mixture to a boil, reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally. Add the jalapeños, green Tabasco sauce, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender. Serve in bowls. Garnish with grated Monterey Jack cheese.