VEGETABLE QUESADILLAS

1/2 cup (4 oz.) thawed and drained frozen bell pepper and onion strips

1 teaspoon Mexican or fajita seasonings

4 (10-inch) flour tortillas

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

salsa or picante sauce

sour cream

1.In a small bowl combine pepper and onion strips and seasonings.

2.Divide and evenly spread pepper mixture on two tortillas, up to 1/2- inch from the edge. Sprinkle evenly with the cheese. 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 salsa or picante sauce and sour cream.

Makes 2 quesadillas, 12 pieces

HERBY RICOTTA & RED PEPPER

QUESADILLAS

1 cup ricotta cheese

1 jar (4 oz.) chopped roasted red peppers, drained

1 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil

1 clove garlic, peeled and minced

1/4 teaspoon salt

1/8 teaspoon black pepper

4 (10-inch) flour tortillas

1.Combine the ricotta, roasted peppers, herbs, garlic, salt, and black pepper together in a small mixing bowl.

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

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, if desired.

Makes 2 quesadillas, 12 pieces

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