CALIFORNIA QUESADILLAS

The 1st recipe is not my own. This is Sheryl's and is very yummy. It's great because you personalize it to your own taste. Have fun and enjoy!!!

CALIFORNIA QUESADILLAS

2-1/2 cups (10 oz.) shredded Monterey Jack cheese

1 jar (6-1/2 oz.) marinated artichoke hearts, drained and chopped

1/3 cup chopped pitted ripe olives

2/3 cup salsa

1/4 cup loosely packed chopped fresh cilantro

12 (6- or 7-inch) flour tortillas

3 tablespoons butter or margarine, melted

Additional salsa for serving

Preheat oven to 450 degrees. In large bowel, combine cheese, artichokes, olives, 2/3 cup salsa and cilantro; mix well. Brush one side of tortilla with butter. Place, buttered-side down, on baking sheet. Spoon one sixth of cheese mixture on tortilla; spread to within 3/4 inch of edge. Top with second tortilla; press firmly. Brush top lightly with butter. Repeat with remaining tortillas, cheese mixture and butter. Bake 10 minutes or untillightly browned. Cool five minutes. Cut into wedges; serve with additional salsa.

Yield: 6 servings