From the Chef’s Corner
1 (3 oz.) pkg cream cheese, softened
1 cup (4 oz. shredded sharp cheddar cheese
1 (4.5 oz) can chopped green chilies
¼ tsp. garlic powder
1/8 tsp ground red pepper
8 (8 inch) flour tortillas
Topping: sour cream and salsa
Garnish: cilantro sprigs
Heat a lightly greased large non-stick or black skillet over medium-high heat just until hot. Cook quesadillas in 4 batches, 1 minute on each side or until filling melts and outside browns.
Cut into wedges and serve with desired toppings. Garnish, if desired.