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.