mushroom - leek quesadillas

serves 8

time: 1 hour

4 cups well rinsed and chopped leeks, white & tender green parts only (about 2 large leeks)

3 tbls vegetable oil

4 cups sliced mushrooms (12 ounces)

8 ounces cream cheese or neufchatel at room temp.

2 tbls minced green olives

1 cup grated sharp cheddar cheese

12 nine inch flour tortillas

1 cup prepared salsa

to make the filling:

saute leeks in a large skillet with 2 tbls of oil for 5 minutes. add shrooms and saute on medium heat until juices have evaporated. remove from heat and add the cream cheese, olives & cheese.

to prepare:

heat a large non stick skillet over medium high heat. lightly oil the pan and brown one side of all 12 tortillas & set them aside.

preheat oven to 400*

to assemble:

take one browned tortilla and with the browned side down, top it with 2 tbls salsa and 1/2 cup of shroom mixture, spreading to cover. place another tortilla, browned side up ontop. repeat until you have finished all 6 quesadillas.

to finish:

place the quesadillas on two cookie sheets and place in preheated oven for 5 minutes, until piping hot. remove, slice & serve immediately.