STUFFED TORTILLA WEDGES

6 medium-size flour tortillas, each 8 inches (20 cm) in diameter
1/2 cup (125 mL) salsa
1 large tomato, seeded and chopped
2 green onions, chopped fine
1 tablespoon (15 mL) jalapeno peppers, fresh or bottled, chopped (or to taste)
1 cup (250 mL) cheddar cheese, grated
1 cup (250 mL) feta cheese, crumbled
1 egg, lightly beaten
1/4 cup (50 mL) black olives, pitted and chopped

Place 3 tortillas on a work surface and cover each with a thin layer of salsa.

Combine remaining ingredients and mix well. Spread 1/3 of the mixture on top of salsa on each tortilla. Top each with one of the remaining tortillas to cover filling.

Grill over medium-high heat for 6 to 8 minutes, turning halfway through (you'll need 2 spatulas), until tortillas are lightly browned and cheese has melted.

Remove and cut into wedges.

Tip:
You can also bake these in preheated oven at 350 degreesF (180 degreesC) for about 10 minutes, until cheese melts.

Makes 18 to 24 pieces
Source: Best Summer Weekends Cookbook by Jane Rodmell