Preheat oven to 425 degrees.

Begin with 10 (6") tortillas placed on baking sheets.

Place 1/2 cup thin onion slices (more or less as needed) on one half of each tortilla (they'll be folded in half later).

Combine:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. sharp cheddar cheese
1/2 c. grated Parmesan cheese

Cover onions with the cheese mixture. Sprinkle 3 dashes of ground cumin over cheese mixture.

Add a little of Summer's Salsa (recipe below) to each and fold tortillas over the ingredients. Brush with thin layer of olive oil. Bake 10 minutes. Cut each tortilla into thirds. Serve warm. Makes 30 snacks.

SUMMER'S SALSA:

2 lg. ripe tomatoes, diced (skin optional)
1/2 med. red onion, minced
2 tbsp. chopped cilantro
2 tsp. olive oil (more or less to taste)
1 tsp. lemon juice (more or less to taste)
Dash or two each of cayenne (red pepper), chili powder, Tabasco (more or less to taste & temperature)

Gently mix the ingredients. Salsa is great with tortilla chips or with fresh vegetable sticks.