Cheesy Artichoke & Olive Stuffed Tortillas - Easy Recipe

INGREDIENTS

2‑1/2 cups (10 ounces) shredded Monterey Jack cheese 1 jar (6 ounces) marinated artichoke hearts, drained and chopped 1 can (2-1/4 ounces) sliced pitted ripe olives, drained 2/3 cup picante sauce 1/2 cup chopped almonds, toasted* 1/4 cup loosely packed, chopped fresh cilantro 8 flour tortillas (7 to 8 inch), divided 3 tablespoons butter or margarine, melted Additional picante sauce for serving Lime wedges for garnish *To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until brown, stirring twice.

PREPARATION:

1. Heat oven temperature to 450°F. Combine cheese, artichokes, olives, 2/3 cup picante sauce, almonds and cilantro in large bowl; mix well.
2. Brush one side of 4 tortillas with butter; place, buttered side down, on baking sheet.
3. Place 1 cup cheese mixture on top of each tortilla on baking sheet; spread to within 3/4 inch of edge. Top each with 1 of the remaining tortillas, pressing firmly.
4. Brush tops of filled tortillas with butter.
5. Bake 10 minutes or until tops are lightly browned. Remove from oven. Let stand at room temperature to cool 3 to 5 minutes. Cut each quesadilla into 8 wedges.
6. Serve with additional picante sauce. Garnish, if desired.

This recipe appears in: Roll-Ups & Quesadillas