6 oz. Monterey Jack cheese
1 (4 oz.) can green chili peppers, rinsed and seeded
3/4 c. Frijoles Refritos or can refried beans
12 (6 inch) tortillas
2 tbsp. cooking oil

Cut cheese into 12 (3 x 1 x 1/4 inch) strips. Quarter chili peppers lengthwise. Spread 1 tablespoon of beans on each tortilla. Top each with a piece of cheese and a piece of chili peppers. Fold tortillas in half; secure each with a wooden pick. In skillet, heat oil. Cook quesadillas, a few at a time, in the hot oil about 2 minutes per side or until lightly browned and cheese is melted. Makes 12.