MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quesadillas
 Categories: Mom's best, Mexican
      Yield: 8 servings
 
      6    Flour tortillas (6")
      8 oz Cheddar or Monterey jack;
           -shredded
      4 oz Can diced green chili peppers;
           -drained
      1 ts Oil
           Red or green salsa
           Olives; slivered or sliced
           Sour cream
           Jalapeno peppers
           Vegetable Quesadillas:
    3/4 c  Broccoli; finely chopped
    1/4 c  Carrot; shredded
    1/4 c  Green onion; sliced
      2 tb Water
           Chicken-Jicama Quesadillas:
    1/2 c  Black beans; rinsed and drained
    1/2 c  Chicken; cooked, finely chopped
    1/2 c  Jicama; peeled, finely chopped
      2 tb Green onion; sliced
 
  To pan fry tortillas, sprinkle 3 of the tortillas with cheese and
  peppers. Top with remaining 3 tortillas. Brush a large skillet or
  griddle with oil. Heat skillet or griddle until a drop of water
  sizzles. Cook quesadillas, one at a time, over medium heat about 4
  minutes (total) or until cheese is melted and tortillas are light
  brown, turning once.
  
  To bake quesadillas, brush one side of the 3 tortillas with some
  oil. Place tortillas, oiled side down, on a baking sheet. Top with
  cheese, peppers, and remaining tortillas, and brush with remaining
  oil. Bake at 450 F for 6 minutes, or until light brown.
  
  To serve, cut each quesadilla in thirds, and top with sour cream,
  salsa, olives and jalapeno peppers, if desired.
  
  Per serving: 84 calories, 5 g fat, 15 mg chol, 4 g prot, 5 g carbs,
  121 mg sodium
  
  Vegetable Quesadillas:

  Place vegetable quesadillas ingredients in a 1 qt microwavable
  casserole dish. Cover; cook on high for 2-4 minutes. Drain.
  Prepare the quesadillas as above except substitute the vegetable
  mixture for the peppers. Cook, and serve as directed.
  
  Chicken-Jicama Quesadillas:

  Prepare the quesadillas as directed, except substitute black beans
  for the peppers. Lightly mash the beans, stir into the cheese.
  Spread the mixture on top of three of the tortillas. Top with
  chicken; jicama, green onion. Top with the remaining tortillas,
  cook and serve as directed.
  
  Nutritional information:
  
  Vegetable: 86 cal
  Chicken: 101 cal
  
  From: Michael Loo
  Date: 07-11-00
 
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