Ripe Olive and Avocado Quesadillas

• a 6-ounce can pitted ripe black olives (about 1 1/3 cups)
• 1 firm-ripe California avocado
• 1 small red bell pepper
• 1/3 cup chopped fresh cilantro sprigs
• 2 tablespoons finely chopped red onion
• 1 1/2 tablespoons fresh lime juice
• four 6- to 7-inch flour tortillas
• 1/2 teaspoon vegetable oil
• 1 1/3 cups grated pepper Jack cheese (about 5 ounces)

1. Drain olives well and cut crosswise into 1/8-inch-thick slices.
2. Halve, pit, and peel avocado and finely chop avocado and bell pepper.
3. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
4. Preheat broiler.
5. Put tortillas on a large baking sheet and brush tops with oil.
6. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds.
7. Turn tortillas over and broil until pale golden.
8. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds.
9. Divide olive mixture among tortillas and cut each tortilla into 4 wedges.

black olives, avocado, red bell pepper, cilantro sprigs, red onion, lime juice, four, vegetable oil, pepper

Taken from www.epicurious.com/recipes/food/views/ripe-olive-and-avocado-quesadillas-15799 (may not work)