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Quesadillas, Saucy Cocktail Meatballs, & Hot Broccoli Dip

Quesadillas

2 cups shredded Colby or cheddar cheese
6 to 8 – 12 inch flour tortillas
1/2 tomato diced
4 medium green onions chopped
2 tbsp canned or chopped green chilies
Chopped fresh cilantro or parsley

Preheat oven to 350 degrees.  Sprinkle 1/3 cup of the cheese evenly over half of each tortilla, then top cheese with remaining ingredients.  Fold tortilla over filling; place on ungreased cookie sheet.  Bake about 5 minutes or until hot and cheese is melted.  Cut each into 3 or 4 wedges, beginning cuts from center of folded side.

Saucy Cocktail Meatballs

1 lb ground beef
2 tbsp bread crumbs
1 egg; slightly beaten
1/3 c green pepper, finely chopped
1/3 c onion, finely chopped
1/2 tsp salt
2 tbsp butter
1 can tomato soup
2 tbsp brown sugar
1 tbsp prepared mustard
2 tsp Worcestershire sauce
1 tbsp vinegar

Mix beef, crumbs, egg and salt – shape into small meatballs.  Place in a shallow baking pan (13 x 9).  Broil till browned; turn over; Spoon off any fat.  In a saucepan cook green pepper and onion in butter until tender.  Stir in remaining ingredients.  Pour over meatballs.  Cover; bake @ 350 degrees for 20 minutes.  Serve immediately or put in crock pot to keep warm.

Hot Broccoli Dip

1 box Land o’ Lakes American Yellow cheese
1 bag frozen broccoli – recommend Birdseye brand
1 can of mushroom pieces & stems
1 can Campbell’s Cream of Mushroom soup
Restaurant style yellow corn chips

Combine cheese, broccoli, mushrooms and soup in a microwave safe bowl and heat on high for 5 minutes.  Stir; and continue heating on high stirring every 2 minutes until all cheese is melted and dip is hot.  Serve with corn chips.