This recipe was published by Tabasco's McIlhenny Company of Louisiana. Very hot, too! See the variation at the end.
1 12-oz. package Monterey Jack or Oaxaca cheese
Slice cheese into thin slices. Arrange over half of each tortilla; sprinkle generously with Tabasco Green Pepper Sauce and green onion. Fold tortillas in half.
Lightly grease a large heavy skillet and place over medium-low heat. Cook quesadillas about 45 seconds per side or until lightly browned and crisp. Serve hot with California Avocado Salsa and garnish with diced avocados. Makes 10 to 12 quesadillas.
Add 2 to 3 Tablespoons shredded cooked chicken to each quesadilla and cook as directed.