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1/2 pound ground beef

1 small onion, diced

1 garlic clove, minced

1 4-oz. can diced green chiles, drained

1 Tblsp chili powder

1/4 tsp salt

4 medium flour tortillas

3/4 cup shredded cheddar cheese

1/2 cup sour cream

1 large tomato, diced

2 Tblsp chopped cilantro

Preheat oven to 400 degrees. In large nonstick skillet, cook beef, onion, and garlic, breaking the beef apart with wooden spoon until it is no longer pink (3-5 minutes). Stir in chilies, chili powder, salt, and 1/4 cup water; cook, stirring occasionally, until the liquid evaporates (about 10 minutes). Place 2 tortillas on baking sheet; top with beef mixture, then sprinkle evenly with cheese. Top with remaining 2 tortillas, pressing lightly. Bake until cheese melts (about 8 minutes). Let stand 5 minutes. Cut each quesadilla in half, then cut each half into 3 wedges. Top with sour cream, tomato, and cilantro and serve. (Could make this recipe lowfat by using reduced-fat cheese and fat-free sour cream.)