Chile-Cheese Quesadillas With Salsa Cruda

Ingredients

• 2 Tbsp part-skim Ricotta cheese
• 6 6-inch corn tortillas
• 12 c shredded reduced fat Monterey Jack cheese 2 oz
• 2 Tbsp diced mild green chilies
• nonstick cooking spray
• Salsa Cruda recipe follows

Directions

1. To make 1 quesadilla spread 2 teaspoons Ricotta over tortilla
2. Sprinkle with heaping tablespoonful Monterey Jack cheese and 2 teaspoons diced chilies
3. Top with 1 tortilla Repeat to make 2 more quesadillas