Easy to prepare, these are a favorite with guests and family alike.
12 8-inch flour tortillas
1 pound shredded Monterey Jack cheese
1 cup frozen diced green chilies, thawed and drained
1 2-1/4 ounce can chopped ripe olives
3 ripe avocados, peeled and sliced
Brush 6 of the
tortillas with water and place on un-greased baking sheets. Distribute 2/3 cup cheese over
each tortilla. Sprinkle each with some of the diced chiles and chopped olives. Top each
with another tortilla. Brush tortillas lightly with water. Cover baking sheets with foil.
Bake at 300° for 15 minutes or until hot and cheese is completely melted. Remove from
oven, cut each quesadilla into 6 wedges. Top each wedge with an avocado slice which has
been cut in half and brushed with lemon juice. Arrange quesadilla wedges on platter around
bowl of hot salsa to be added as desired.
(This recipe was adapted from Mission Tortillas)