Cheese Quesadillas with Pico de Gallo

Ingredients

• 4 large Flour tortillas
• 2 cups Monterey Jack cheese, shredded
• 2 medium Roma tomatoes, diced
• 0.5 cup White onion, finely chopped
• 0.25 cup Fresh cilantro, chopped
• 1 small Jalapeño, seeded and minced(optional)
• 1 tablespoon Lime juice
• 1 tablespoon Butter
• 0.5 teaspoon Salt

Instructions

1. 1

   In a small bowl, combine the diced tomatoes, chopped onion, cilantro, minced jalapeño, lime juice, and salt. Stir well and set aside to let the flavors meld.

2. 2

   Heat a large non-stick skillet over medium heat and add a small amount of butter.

3. 3

   Place one tortilla in the skillet and sprinkle 1/2 cup of shredded cheese evenly over the surface.

4. 4

   Fold the tortilla in half and cook for 2-3 minutes per side until the cheese is melted and the tortilla is golden brown and crisp.

5. 5

   Repeat with the remaining tortillas and cheese.

6. 6

   Cut the quesadillas into wedges and serve immediately with the fresh pico de gallo on the side.