Open-Faced Chile-Cheese Quesadillas

Ingredients

• 1 teaspoon chiles in adobo sauce 
• 1  to 2 chipotle chiles in adobo sauce chopped
• 0.3 cup cilantro leaves fresh minced
• 8 oz monterrey jack cheese shredded with peppers or monterey jack cheese
• 7 servings olive oil 
• 0.5 cup olives pitted ripe drained chopped
• 0.5 cup bottled roasted bell peppers red drained finely chopped

Equipment

• baking sheet
• oven

Directions

1. Brush tortillas lightly with olive oil; prick each tortilla several times with a fork.
2. Place tortillas on 2 large baking sheets.
3. Bake at 400 for 6 minutes or until lightly browned and puffed.
4. Let tortillas cool before topping.
5. Combine cheese and next 5 ingredients.
6. Sprinkle cheese mixture evenly over tortillas.
7. Bake at 400 for 6 to 8 minutes or until cheese melts.
8. Cut each tortilla into 6 wedges; arrange wedges on a serving platter.