Oven-Fried California Quesadillas
Makes 32 appetizers
|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.
- Heat oven temperature to 450°F. Combine cheese, artichokes, olives, 2/3 cup picante sauce, almonds and cilantro in large bowl; mix well.
- Brush one side of 4 tortillas with butter; place, buttered side down, on baking sheet.
- 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.
- Brush tops of filled tortillas with butter.
- 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.
- Serve with additional picante sauce. Garnish, if desired.
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