CHEESY QUESADILLAS

1/2 cup sour cream

1/2 cup (4 oz.) shredded Monterey Jack cheese

2 scallions, white and green parts, sliced thin

1 teaspoon chili powder

1 tablespoon pickled jalapeño slices, drained and patted dry on paper towel

1 tablespoon minced cilantro

4 (10-inch) flour tortillas

1.Combine sour cream, Monterey Jack cheese, scallions, chili powder, jalapeño peppers, and cilantro in a small mixing bowl.

2.Divide and evenly spread cheese filling mixture on two of the tortillas, up to 1/2-inch from the edge. Cover with the remaining tortillas.

3.Place on preheated QUESADILLA MAKER, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if desired.

Makes 2 quesadillas, 12 pieces

BEAN & CHEESE QUESADILLAS

1 can (16 oz.) refried beans

1/4 cup (2 oz.) shredded Cheddar cheese

1 small onion, minced

3 teaspoons minced pickled jalapeño pepper, optional

6 (10-inch) flour tortillas

1.Divide and evenly spread refried beans on three of the tortillas, up to 1/2-inch from the edge. Sprinkle evenly with the Cheddar cheese, minced onion, and jalapeño pepper, if desired. Cover with the remaining tortillas.

2.Place on preheated QUESADILLA MAKER, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if desired.

Makes 3 quesadillas, 18 pieces

12