RECIPES  OF THE WEEK

SUN-DRIED TOMATO AND ROASTED RED PEPPER QUESADILLAS

1 small jar sun-dried tomatoes in oil
2 red bell peppers
1 8-ounce package cream cheese, softened
1 bunch green onions, minced, ½ cup reserved for garnish
1 clove garlic minced
Tabasco
1 bunch cilantro, chopped
2 packages small flour tortillas
4 ounces Monterey Jack cheese, grated

Roast the red peppers either over a flame, or in a 400° oven. If roasting in oven, first cut in half, remove seeds and rub with a little live oil. Roast until the peppers are charred. Place in a bag, until cool. Then peel off the skin.

Place the pepper, tomatoes, onions and cream cheese, and half of chopped cilantro in a food processor. Add a minced garlic clove, and a dash of Tabasco , or ½ teaspoon ground chipotle pepper or cayenne pepper. Mix briefly, the object is to have the peppers and tomatoes chopped, but not pureed.

Spread some mixture on a tortilla. Sprinkle with Jack Cheese, cover with another tortilla.  Repeat with other tortillas. To serve, grill on a griddle, until just warmed through. Slice into serving pieces.  Serve.