Easy Oven Crispy Quesadillas

These "snack type" quesadillas can be assembled early in the day & baked later on. Great for snacking during the game - any game!! To do this, simply cover tightly with plastic wrap after step 2 & refrigerate for up to 6 hours.

• Ready In: 20 mins
• Yields: 16-24 wedges

Ingredients

• 3⁄4 cup salsa (mild, medium or hot)
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 cup  chopped fresh coriander or 1⁄4 cup basil (or 1/2 tsp dried basil)
• 8  6-inch flour tortillas
• 1  cup  sliced  roasted red pepper
• 1⁄2 cup  chopped black olives
• 3  green onions, finely chopped
• 2  cups  shredded cheese (cheddar, monterey jack or blend)
•  vegetable oil

Directions

1. Stir salsa with parmesan& coriander.
2. Place tortillas on a flat surface.
3. Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
4. Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
5. Fold in half.
6. Lightly brush oil on the outside of each tortilla& place on a baking dish.
7. Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
8. Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).