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  • 12 flour tortillas
  • 3/4 pound Monterey jack cheese, shredded
  • 1 tablespoon ground cumin
  • 5 or 6 roasted green chiles, skins and seeds removed, chopped, or 3 (4 ounce) cans chopped green chiles
  • 3/4 cup pitted black olives, sliced
  • 1 medium red onion, chopped
  • Sour cream, if desired


  1. Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla.
  2. 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. Cut into 8 wedges. Repeat with remaining quesadillas.
  3. Serve with sour cream, if desired.

Yield: 48 wedges


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