1/2 c. (2 oz.) shredded Monterey Jack cheese
1/2 c. (2 oz.) shredded Cheddar cheese
4 oz. ham, finely chopped
1/4 c. chopped canned green chilies
4 (10 inch) flour tortillas
salsa (optional)

Combine cheeses; divide equally between 2 tortillas. Place ham and green chilies over cheese. Top each with another tortilla. Heat large skillet over medium heat. Add 1 quesadilla; cook until cheese starts to melt and bottom is browned, (about 2 minutes). Turn over and cook other side until browned. Remove and keep warm while cooking remaining quesadilla. Cut each quesadilla into 8 wedges. Serve with salsa, if desired.
(Makes 2 servings)

Recipe for Ham And Cheese Quesadillas from our June, 1996 Menu Minder.