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2 9" flour tortillas
2 cups Monterey Jack cheese
1 can Veg-All Mixed Vegetables, drained (16 oz)
1 cup chopped tomato
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
3 Tbs mild green chilis
1/4 cup 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 procedure with second tortilla.
4. Bake at 425 degrees for approximately 10-12 minutes, until cheese is melted and tortillas are crisp.
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