Open-Faced Chile-Cheese Quesadillas

• 5 (8
• Olive oil
• 2 cups (8 oz.) shredded Monterey Jack cheese with peppers or Monterey Jack cheese
• 1/2 cup bottled roasted red bell peppers, drained and finely chopped
• 1/2 cup pitted ripe olives, drained and chopped
• 1 to 2 chipotle chiles in adobo sauce, chopped
• 1 teaspoon adobo sauce
• 1/4 cup minced fresh cilantro

1. Brush tortillas lightly with olive oil; prick each tortilla several times with a fork. Place tortillas on 2 large baking sheets. Bake at 400u0b0 for 6 minutes or until lightly browned and puffed. Let tortillas cool before topping.
2. Combine cheese and next 5 ingredients. Sprinkle cheese mixture evenly over tortillas.
3. Bake at 400u0b0 for 6 to 8 minutes or until cheese melts. Cut each tortilla into 6 wedges; arrange wedges on a serving platter.

olive oil, shredded monterey jack cheese with peppers, red bell peppers, olives, chiles, adobo sauce, fresh cilantro

Taken from www.myrecipes.com/recipe/open-faced-chile-cheese-quesadillas (may not work)