Ingredients

• 4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
• 1 cup shredded jack cheese
• 1 cup shredded Cheddar
• 1 cup shredded provolone cheese
• 2 tablespoons chopped cilantro leaves
• 6 (6-inch) flour tortillas
• Tomatillo Salsa, for serving

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Instructions

1. Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
2. Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
3. Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.