Cheese & pepper quesadillas^

Yield: 24 servings

Measure Ingredient
6 \N Flour tottillas
\N \N Cooking oil or spray
1 pack (4oz) shredded cheddar
\N \N Cheese
4 \N Canned jalapenos, seeded and
\N \N Cut into 24 strips
½ cup (2oz) shredded Montery Jack
\N \N Cheese
1 pack (6oz) frozen avacado dip,
\N \N Thawed

Brush 3 of the tortillas with a little cooking oil; place oiled side down on a large baking sheet. Divide cheddar cheese among the three tortillas. Top with jalapenos; sprinkle with Montery Jack cheese.

Place remaining tortillas over filling; brush tops with a little oil or spray.

Bake at 450F. about 5 minutes or till cheese melts, turning once halfway through baking. Cut each tortilla into 8 wedges. Serve with avacado dip.

BH&G Holiday Appetizers 1994 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 07-26-95

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