Grilled Quesadillas with Yogurt Salsa
|Low fat monterey jack cheese||2 Ounce, shredded|
|Chopped basil leaves||1 Ounce|
|Canned chopped green chiles||1 1⁄2 Tablespoon|
|Vegetable cooking spray||1|
|Yogurt salsa||1 Cup (16 tbs)|
Divide cheeses evenly among tortillas, arranging just off center of each.
Top each evenly with green chiles and basil.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place tortillas on rack, and cook 30 seconds or until bottoms of tortillas are golden.
Fold each tortilla in half; cook 30 seconds or until cheese melts.
Cut each tortilla into 4 wedges; serve immediately with Yogurt Salsa.