1 cup shredded Cracker Barrel Monterey Jack Cheese
1 onion, chopped
1/2 each green and red pepper, chopped
3 Tbsp. chopped fresh cilantro
PREP TIME
15m
TOTAL TIME
15m
YIELD 16 servings, 2 wedges each
Instructions
1. Mix chili sauce and ketchup until blended. Mix half the chili sauce mixture with sour cream until blended.
2. Spread remaining chili sauce mixture onto tortillas; top with remaining ingredients. Fold tortillas.
3. Cook, in batches, in large nonstick skillet on medium-high heat 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.