• 1 C. shredded Mexican Chihuahua, Monterey Jack, Pepper Jack, or brick cheese
• 1 green onion, finely chopped
• 2 Tbs. canned chopped green chilies
• 4 8-inch flour tortillas
• 1 jar of chunky salsa, for topping or dip

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