Quesadillas

The Pampered Chef Favorites II, p. 16

10 flour tortillas (7-8 inch wide), divided

1 can (2.25 ounces) pitted olives, drained

1 cup (4 ounces) shredded light Monterey Jack cheese

1/3 cup picante sauce or salsa

¼ cup loosely packed cilantro

OPTIONAL INGREDIENTS:

Chopped green onions, chopped green pepper, sliced mushrooms

Preheat oven to 425F. Place 3 tortillas flat on 15-inch baking stone. Chop olives with food chopper. Combine olives, cheese and picante sauce in bowl. Snip cilantro with kitchen scissors and add to cheese mixture. 

I used pre-chopped olives because I'm a lazy slug.

Evenly spread ¼ cup of mixture over tortilla. 

There's so much going on in here that's NOT cheese. 

Top each with a tortilla; pressing down firmly.

Bake 8-10 minutes or until tops are lightly browned. Remove from oven and cool 5 minutes. Cut each quesadilla into 8 wedges with pizza cutter. Prepare and bake remaining tortillas as directed. Serve warm.

The cookbook wanted these to be served as appetizers, but if you make a meal of them like I did I'd keep the pieces bigger.

My Rating: 4/5 "I was astounded to encounter a quesadilla that wasn't mostly made of cheese. But it's a refreshing change! The flavor is nice and it stays together better than I thought it would."