2    9" flour tortillas
2 c  Monterey Jack cheese
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz)
1 c  Chopped tomato
1/2 c  Finely chopped green onion
1/2 c  Finely chopped green pepper
3 tb Mild green chilis
1/4 c  Sliced ripe olives

1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla
with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper,
and chilis.

2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.

3. Repeat proceure with second tortilla.

4. Bake at 425F. approximately 10-12 minutes, until cheese is melted and
tortillas are crisp.