Title: Quesadillas
Categories: Mexican
Yield: 8 Servings

6		6" flour tortillas
1		8 oz pkg. shredded cheddar
		Or Monterey jack cheese
1	cn	Diced green chili peppers,
		Drained (4 oz)
1	ts	Oil
		Red or green salsa
		Slivered or sliced olives
		Sour cream
		Jalopeno peppers

1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total) or till cheese is melted and tortillas are light brown, turning once.

2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown.

3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired.

Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium.

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VARIATIONS:

Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed.

Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information:

Vegetable: 86 cal Chicken: 101 cal

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