Recipe(tried): Mexican Hors d'ouveurs

BRIE QUESADILLAS

8 flour or whole wheat tortillas (8 inches in diameter)
12 ounces brie cheese, rind removed, at room temperature
1 can (4 ounces) diced green chilies
4 teaspoons salsa
1/2 can (4-1/4) ounces) sliced black olives, drained-optional
4 tablespoons chopped green onions
BRIE QUESADILLAS

8 flour or whole wheat tortillas (8 inches in diameter)
12 ounces brie cheese, rind removed, at room temperature
1 can (4 ounces) diced green chilies
4 teaspoons salsa
1/2 can (4-1/4) ounces) sliced black olives, drained-optional
4 tablespoons chopped green onions

Place 4 tortillas on work surface. Spread each with about 3 ounces brie, leaving a 1/2 inch border all around. Sprinkle cheese with 1-1/2 to 2 tablespoons diced chilies, 1 teaspoon salsa and 1 tablespoon olives and green onions. Top each with a tortilla.

Heat a large skillet over high heat until hot; reduce heat to medium. Cook quesadillas one at a time until lightly browned, about 2 minutes per side, turning with a spatula. Remove to cutting surface and if not serving immediately, cool to room temperature. With pizza cutter, scissors or sharp knife, cut each quesadilla in quarters, then cut each quarter into thirds, making 12 triangles.

The quesadillas may be held at room temperature, covered, overnight or frozen. Place on a baking sheet and freeze, uncovered. When firm, layer in a covered container separated by sheets of waxed paper. Defrost or reheat frozen. Bake on greased baking sheets at 400 degrees for 3 to 5 minutes if at room temperature, 7 to 9 minutes if frozen, or until the cheese begins to melt out the sides.