1/2 cup shredded reduced fat Monterey jack cheese
1/3 cup shredded reduced fat Colby cheese
4 (8 inch) flour tortillas
1/2 tablespoons canned chopped green chilies, drained

Yogurt Salsa:
1/4 cup plain nonfat yogurt
2 tablespoon chopped tomato
1 tablespoon chopped onion
2 teaspoons minced fresh cilantro
1/2 teaspoon lemon juice

Combine all yogurt salsa ingredients in a small bowl and mix well. Cover and refrigerate for at least 2 hours. Yields 1/2 cup.

Divide cheeses evenly among tortillas and place just off center. Evenly divide green chilies and place on top of cheese. Coat grill rack or oven rack with nonstick cooking spray. Place tortillas on rack over medium heat or 350 degrees and cook until browned and cheese is melted, about 30 seconds. Fold each tortilla in half and cook another 30 seconds. Cut each tortilla into 4 wedges and serve with yogurt salsa. Yields 16 servings.

Makes 8 Servings
Serving Size: 2 wedges and 1 ounce salsa