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Ouicky Ouesadillas

mexican, cheese

4 large flour tortillas
1 cup shredded cheese; e.g. Monterey Jack
1/4 cup chopped pickled jalapeno peppers

Lay each tortilla on work surface. Sprinkle 1/4 cup shredded cheese on half of each; top with one-quarter of the jalapeno peppers. Fold uncovered half over filling. Bake quesadillas on greased baking sheet in 400°F oven, turning once, for about 8 minutes per side or until golden. Cut each into 8 wedges. VARIATIONS Instead of the cheese and jalapenos, try any of the following fillings. Pesto Quesadillas: 1/4 cup prepared pesto or tapenade and 1 cup crumbled goat cheese. Salami Quesadillas: 1/4 cup grainy mustard, 12 thin slices salami and 1 cup shredded Swiss cheese. Mango Apple Quesadillas:1/4 cup mango chutney, l apple, thinly sliced, and 4 ounces Brie cheese, sliced. Bruschetta Quesadillas:1 cup prepared bruschetta topping and 1/2 cup shredded Asiago cheese. Barbecue Chicken Quesadillas:1/2 cup barbecue sauce, 1 cup chopped roasted chicken and 1 cup shredded mozzarella cheese. Spinach Quesadillas:1 pkg (10 oz) frozen spinach, thawed, squeezed dry and chopped, 1/4 teaspoon dried dillweed and 1/2 cup each shredded mozzarella and crumbled feta cheese. Artichoke Quesadillas: 4 slices prosciutto ham, 1 jar (6 oz) marinated artichokes, drained and chopped, 1 cup shredded provolone cheese and 2 tablespoons grated Parmesan cheese.

Contributor: Canadian Living Magazine, December, 2000

Yield: 32 pieces

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