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Appertizers

CHEESE & TOMATO QUESADILLAS

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Ingredients

1/4-lb cream cheese
1/3-cup medium salsa
6-10 inch flour tortillas
1-tomato, seeded and chopped
1/2-green pepper, seeded and chopped (or jalapeno)
1 1/2-cups shredded Monterey Jack cheese

Directions

In a small bowl, combine cream cheese and salsa until well combined.
Arrange tortillas in a single layer on work surface.
Spread cream cheese evenly over half of each tortilla, leaving 1/2 inch border.
Sprinkle tomato, pepper, and then cheese evenly over cream cheese mixture.
Fold tortillas in half to enclose cream cheese and make 6 semi-circles.
Press gently to seal.
Place tortillas on baking sheets.
Bake in 450* oven for 10-15 minutes, until golden and cheese has melted.
Let stand 10 minutes before cutting each tortilla into 4 wedges.

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