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California Quesadillas


  • 2 1/2 cups shredded Monterey Jack cheese
  • 1 jar marinated artichoke hearts, drained and chopped (6.5 oz.)
  • 1/3 cup chopped pitted ripe olives
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  • 2/3 cup salsa
  • 1/4 cup loosely packed chopped fresh cilantro
  • 12 flour tortillas (6 or 7 inch size)
  • 3 Tbsp. butter or margarine, melted
  • additional salsa for serving


Preheat oven to 450 degrees F. In large bowl, combine cheese, artichokes, olives, 2/3 cup salsa and cilantro; mix well. Brush 1 side of tortilla with butter. Place, buttered-side down, on baking sheet. Spoon 1/6 of cheese mixture on tortilla; spread to within 3/4 inch of edge. Top with second tortilla; press firmly. Brush top lightly with butter. Repeat with remaining tortillas, cheese mixture and butter. Bake 10 minutes or until lightly browned. Cool 5 minutes. Cut into wedges; serve with additional salsa.

By Robin from Washington, IA

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