Tomato and Green Chili Quesadillas or Soft Tacos

• 2 medium-firm flavorful tomatoes, thinly sliced
• Two 4-ounce or one 7-ounce can chopped mild green chilies
• Minced fresh cilantro to taste, optional
• 4 soft taco-size (8- to 10-inch) flour tortillas
• 1 to 1 1/2 cups grated cheddar or cheddar-style soy cheese

1. To make quesadillas, preheat the oven to 400F.
2. Arrange the tomatoes, chilies, and optional cilantro on the entire surface of 2 tortillas.
3. Sprinkle with the cheese, and cover with the remaining tortillas.
4. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden.
5. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
6. To make soft tacos, arrange a single layer of tomato slices over one half of each tortilla, and sprinkle with the chilies, cheese, and optional cilantro.
7. Arrange on individual plates.
8. Heat each serving briefly in the microwave (about 1 minute) or preheated 400F oven (about 3 minutes) to melt the cheese, then fold over.
9. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
10. Tomato and Green Chili Quesadillas or Soft Tacos (this page)
11. Avocado and Pinto Bean Salad (page 45)
12. Stone-ground tortilla chips with salsa
13. Calories: 269
14. Total Fat: 10g
15. Protein: 15g
16. Carbohydrate: 26g
17. Cholesterol: 25mg
18. Sodium: 466mg

tomatoes, fresh cilantro, taco, soy cheese

Taken from www.epicurious.com/recipes/food/views/tomato-and-green-chili-quesadillas-or-soft-tacos-355955 (may not work)