Cheese & pepper quesadillas^
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Flour tottillas | |
| Cooking oil or spray | ||
| 1 | pack | (4oz) shredded cheddar |
| Cheese | ||
| 4 | Canned jalapenos, seeded and | |
| Cut into 24 strips | ||
| ½ | cup | (2oz) shredded Montery Jack |
| Cheese | ||
| 1 | pack | (6oz) frozen avacado dip, |
| Thawed | ||
Directions
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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