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Tex Mexican
Tex Mex Quesadillas

Cullen's Avocado Olive Quesadillas

a (6-ounce) can pitted ripe black olives (about 1 1/3 cups)
1 x firm-ripe  avocado
1 sm red bell pepper
1/3 cup chopped fresh cilantro sprigs
2 tbl finely chopped red onion
1 1/2 tbl fresh lime juice
    four 6- to 7 inch flour tortillas
1/2 tsp vegetable oil
1 1/3 cup grated pepper Jack cheese (about 5 ounces)

 Method :
Drain olives well and cut crosswise into 1/8 inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
Preheat broiler.
Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges.
Serves 4 as a first course.