---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn and Asparagus Quesadillas
 Categories: Breads, Dips, Sandwiches, S_living, Main dish
      Yield: 4 Servings
 
--------------------------------NORMA WRENN--------------------------------
      8    (8") flour tortillas
      3 c  Sargento Fancy Supreme
           Colby-Jack Cheese
    1/2 c  Chopped Vidalia or other
           Sweet onion
  1 1/2 c  Fresh thin asparagus (about
           9 to 10 stalks); cut into
           1-inch pieces
      1 c  Fresh or frozen; thawed
           Whole kernel corn
      2 lb Cooked shrimp (optional_
           Toppings:  sliced avocado,
           Commecial salsa, sour cream
 
  Place 4 tortillas on 2 ungreased baking sheets.
  Sprinkle each evenly with cheese, onion, asparagus,
  corn and shrimp, if desired. Top with remaining
  tortillas. Bake at 450 degrees for 8 to 12 minutes or
  until tortillas are slightly crisp and cheese is
  melted.
  
  To serve, cut quesadillas into quarters; serve with
  desired toppings: Turkey, Beef, Chicken, Hot Sauce.  4
  to 8 servings
  
  Source:  Southern Living Cooking School
 
-----