Easy Quesadillas [barbecue]
Comments:	Preparation time : 15 minutes. For milder quesadillas, use mild or medium salsa instead of hot salsa, or omit 'Jalapeņo' pepper.
Servings:	6

1/2 cup [125 mL] hot salsa 4 green onions, finely chopped 1 'Jalapeņo' pepper, membranes removed and seeded, finely chopped 1 tablespoon [15 mL] olive oil 4 large tortillas 2 cups [450 g] grated 'Monterey Jack' cheese

Preheat barbecue to low heat. Into a small bowl, mix together hot salsa and finely chopped green onions and Jalapeņo pepper. Lightly oil one side of each of the tortillas with olive oil [this will be the outside of quesadillas]. Evenly spread salsa onto the other side of 2 of the tortillas, then sprinkle salsa with grated 'Monterey Jack' cheese. Top filling with remaining tortillas, oiled side out. Barbecue stuffed quesadillas onto hot barbecue rack for approximately 3 minutes on each side, checking often. Transfer stuffed quesadillas onto a wooden cutting board; leave to rest for 1 minute. Using a sharp knife or a pizza cutting wheel, slice stuffed quesadillas into wedges to serve.