Quesadillas

• 5 (10-inch) or 8 (7-inch) flour tortillas
• 1 stick (1/2 cup) unsalted butter, softened
• 1 pound Monterey jack, grated
• 8 scallions, minced
• 1/2 cup drained and minced bottled pimiento
• 4 pickled jalapeno peppers, minced wearing rubber gloves
• 2 tablespoons minced fresh cilantro leaves
• 1 teaspoon ground cumin

1. Preheat oven to 400 degrees F.
2. Spread the tortillas on 1 side with the butter, put them on ungreased baking sheets buttered side up, and toast them in the oven for 5 minutes, or until they are barely golden.
3. (The tortillas may be toasted 2 hours ahead and kept covered.)
4. In a bowl toss together the cheese, scallions, pimiento, jalapeno peppers, cilantro, and and cumin.
5. Sprinkle the mixture on the tortillas, and bake the quesadillas in the 400 degree F. oven for 5 to 8 minutes, or until the cheese is bubbly.
6. Transfer the quesadillas to a cutting board and cut them into wedges.

flour tortillas, unsalted butter, monterey jack, scallions, pimiento, jalapeno peppers, cilantro, ground cumin

Taken from www.foodnetwork.com/recipes/quesadillas-recipe.html (may not work)