Mini Cheese Quesadillas

1. 1

   Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese and shake to coat cheese.

2. 2

   Heat 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/2 cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer.

3. 3

   Repeat with additional oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.