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!!!
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