6 slices Cheddar cheese
6 slices Monterey Jack cheese
6 lg. flour tortillas
1 med. onion, chopped
1 (4 oz.) can chopped green chiles
3 tbsp. butter
1 c. milk
1 c. sour cream
3 tbsp. flour
1 c. shredded process cheese
1 (8 oz.) can green chile enchilada sauce
Prepare quesadillas by stacking one slice of each kind of cheese near the edge of tortilla. Top with a rounded teaspoon each of onion and chiles. Roll tortillas up around cheese, folding ends under to form 6 little packages. Place quesadillas in greased casserole, overlapping to fit. To prepare sauce, melt butter, stir in flour. Add milk and stir until thickened. Remove from heat and add shredded cheese and sour cream. Stir until melted. Add can of green chile enchilada sauce.
Pour sauce over quesadilla packages in casserole. Bake at 325 degrees about 30 minutes or until piping hot. Serves 6 if served with other Mexican dishes.
When I made this I added a lb of browned ground beef seasoned with salt, pepper, onion, garlic, chili powder.