Easy to prepare, these are a favorite with guests and family alike.

12   8-inch flour tortillas
1 pound shredded Monterey Jack cheese
1 cup frozen diced green chilies, thawed and drained
1 2-1/4 ounce can chopped ripe olives
3 ripe avocados, peeled and sliced
Lemon juice
Salsa

Brush 6 of the tortillas with water and place on un-greased baking sheets. Distribute 2/3 cup cheese over each tortilla. Sprinkle each with some of the diced chiles and chopped olives. Top each with another tortilla. Brush tortillas lightly with water. Cover baking sheets with foil. Bake at 300° for 15 minutes or until hot and cheese is completely melted. Remove from oven, cut each quesadilla into 6 wedges. Top each wedge with an avocado slice which has been cut in half and brushed with lemon juice. Arrange quesadilla wedges on platter around bowl of hot salsa to be added as desired.

(This recipe was adapted from Mission Tortillas)