Ingredients
a 6-ounce can pitted ripe black olives (about 1 1/3 cups)
1
firm-ripe California avocado
1/3
cup chopped fresh cilantro sprigs
2
tbsp finely chopped red onion
1
1/2 tbsp fresh lime juice
four 6- to 7-inch flour tortillas
1
1/3 cups grated pepper Jack cheese (about 5 ounces)
Directions
1.
Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
3.
Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges.
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