Canned green chiles can be used in place of the jalapeño chiles.
To reduce the fat in this recipe by about 21 grams per serving, substitute reduced-fat taco cheese and light sour cream for the regular cheese and sour cream.
After cooking the first quesadilla, cover it to keep it warm while you cook the remaining quesadilla.
A shredded lettuce salad tossed with sliced ripe olives, avocado and tomatoes makes a nice accompaniment to this quesadilla. Finish the meal with a scoop of lime sorbet.