6 ounces Monterey jack cheese
4 ounce can green chili peppers, rinsed and seeded
3/4 cup Frijoles Refritos or canned refried beans
12 6 inch tortillas
2 tablespoons cooking oil
Cut cheese into twelve 3 x 1 x 1/4 strips. Quarter chili peppers lengthwise. Spread 1 tablespoon of the beans on each tortilla. Top each with a piece of cheese and a piece of chili pepper. Fold tortillas in half, secure each with a wooden pick. In skillet heat oil. cook quesadillas, a few at a time, in the hot oil about 2 minutes per side or till lightly browned and cheese is melted. Makes 12.
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