Recipe - Quesadillas

6 6" flour tortillas
1 8 ounce pkg. shredded cheddar
Or Monterey jack cheese
1 cn Diced green chili peppers,
Drained (4 oz)
1 teaspoon Oil
Red or green salsa
Slivered or cut or sliced up 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 Three fourths cup finely chopped broccoli, One fourth cup shredded carrot,
One fourth cup cut or sliced up green onion, and 2 T water. Cover; cook on high for
24 minutes. Drain. Prepare the quesadillas as above except substitute
the vegetable mixture for the peppers. Cook, and serve as directed.

ChickenJicama Quesadillas: Prepare the quesadillas as directed,
except substitute One half 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 One half cup finely
chopped, cooked chicken; One half cup finely chopped, peeled jicama, and
2 T cut or sliced up green onion. Top with the remaining tortillas, cook and
serve as directed.
Nutritional information:

Vegetable: 86 cal
Chicken: 101 cal

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip