Quesadillas make a quick dinner or lunch to prepare any day of the week.
Combine green onions, mayonnaise, cilantro, cheese, pinto beans and chiles in large bowl; mix well.
Brush
1 side
of each tortilla with melted butter. Place butter-side down. Spread
1/3 cup
filling mixture on
half
of each tortilla; fold tortilla over filling.
Heat 12-inch skillet or griddle on medium heat.
Cook each quesadilla, turning once, until lightly browned (5 to 7 minutes).
To serve, cut each quesadilla in half; serve with sour cream and guacamole, if desired.
