Quesadillas

Yield: 48 wedges

Ingredients

• 12 flour tortillas
• 3/4 pound Monterey Jack cheese, shredded
• 1 tablespoon ground cumin
• 3 (4 ounce) cans chopped green chiles
• 3/4 cup pitted black olives, sliced
• 1 medium red onion, chopped
• Sour cream, if desired

Instructions

1. Lay out 6 tortillas, reserving 6.
2. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels.
4. Cut into 8 wedges.
5. Repeat with remaining quesadillas.
6. Serve with sour cream, if desired.