Serves: 18
Total Calories: 76

2 recipes Fresh Mini Flour Tortillas or 2 recipes Mini Corn Tortillas or 24 8-inch flour tortillas (total 72 small tortillas)
2 1/4 cups Mexican cheese blend, shredded
2 (4-ounce) cans diced mild green chilies
vegetable oil

Using an empty tuna can, with the ends removed, cut 3 circles from each 8-inch flour tortilla or use mini tortillas made from tortilla recipes in this book. Heat a Dutch oven lid or 12-inch skillet over medium heat. Lightly oil the entire lid or bottom of the skillet, then place 4 tortilla rounds on the lid and place 1 Tbs. cheese in the center of each tortilla, then top with 1/2 tsp. diced green chile. Top the cheese and chile with a second tortilla and cook for 1 to 2 minutes until cheese is lightly melted and tortilla is crispy and lightly browned. Flip over each quesadilla and cook on second side an additional 1 to 2 minutes. Continue cooking all quesadillas until all the tortillas and, or cheese is used up.

Nutritional Facts:

Serves: 18
Total Calories: 76
Calories from Fat: 0

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Cheese Quesadillas
Bacon And Bleu Cheese Stuffed Dates
Baked Brie In Puffed Pastry
Baked Cheese Olives
Dave's Jalapeno Poppers
Deep-Fried Cheese Curds
Hot Spinach Artichoke Cheese Dip
Sizzler's Cheezy Buttered Bread
Ultimate Baked Brie