12 flour tortillas
3/4 pound Monterey jack cheese, shredded
3 (4 ounce) cans chopped green chiles
3/4 cup pitted black olives,
1 medium red onion, chopped
Sour cream, if desired
- Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients,
and distribute evenly over each tortilla. Cover each with another tortilla.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry
tortillas, one at a time, until bottom is crisp. With a wide pancake turner,
turn, and fry other side until crisp. Remove from heat, and drain on paper towels.
- Cut into 8 wedges.
- Repeat with remaining quesadillas.
- Serve with sour cream, if desired.
Makes 48 wedges.