2 9″ flour tortillas
2 c Monterey Jack cheese
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz) 1 c Chopped tomato
1/2 c Finely chopped green onion
1/2 c Finely chopped green pepper
3 tb Mild green chilis
1/4 c Sliced ripe olives
1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla
with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper, and chilis. 2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.
3. Repeat proceure with second tortilla.
4. Bake at 425’F. approximately 10-12 minutes, until cheese is melted and
tortillas are crisp.