Stoner Cooking: Cheese and Pepper Quesadillas

http://shine.yahoo.com/channel/food/recipes/quesadillas-535012/
These cheese and pepper quesadilla appetizers are quick and easy, especially if you use bottled salsa. They're great for pot lucks and parties too. Add grilled chicken breast that has been cut into strips and you have a light lunch or dinner with a Mexican flair. You can also switch out the type of cheese if you like.

ingredients

Nonstick spray coating
6 7- or 8-inch flour tortillas
1-1/2 cups shredded Colby Jack cheese (6 ounces)
3 tablespoons canned diced green chile peppers, drained
3 tablespoons chopped green onion
3 slices bacon, crisp-cooked, drained, and crumbled
Salsa (optional)

directions

1.Coat one side of each tortilla with cooking spray. Place, sprayed sides down, on a cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with chile peppers, green onion, and bacon. Fold tortillas in half, pressing gently.

2.Heat a 10-inch nonstick skillet over medium heat for 1 minute. Cook quesadillas, 2 at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into 3 wedges. If desired, serve with salsa.

3.Makes 9 appetizer servings (2 wedges per serving)

4.Manchengo and Mushroom Quesadillas: Prepare as above, except substitute 6 ounces manchego cheese, shredded, for the Colby Jack cheese. Omit the chile peppers and bacon. In a medium skillet heat 1 tablespoon butter over medium heat. Add 6 ounces sliced button mushrooms (about 2 1/4 cups). Cook about 10 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in 1/2 cup chopped cooked ham or Canadian-style bacon, 1/4 cup finely chopped red sweet pepper, the 3 tablespoons green onion, 2 tablespoons snipped fresh cilantro, and 1/4 teaspoon crushed red pepper. To assemble, sprinkle 1/4 cup of the manchego cheese over half of each tortilla. Top with mushroom mixture. Fold tortillas in half, pressing gently. Cook quesadillas as directed above in step 2. NA same as above

5.Olive and Walnut Quesadillas: Prepare as above, except substitute 4 ounces shredded mozzarella cheese and 2 ounces shredded Parmesan cheese for the Colby Jack cheese. Omit chile peppers, green onion, and bacon. Sprinkle 1/4 cup of the cheese over half of each tortilla. In a small bowl combine 1/4 cup chopped pitted ripe olives; 3 tablespoons toasted walnuts; and 2 tablespoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed. Sprinkle over cheese. Continue as directed. Per serving: 122 cal., 6 g total fat (2 g sat. fat), 8 mg chol., 257 mg sodium, 11 g carbo., 1 g dietary fiber, 6 g protein. Daily Values: 2% vit. A, 1% vit. C, 16% calcium, 5% iron. Exchanges: 1/2 Starch, 1 Medium-Fat Meat

recipe source
BHG.com