FEEDS: 4-6

WHAT YOU'LL NEED:

• 6 oz. jar marinated artichoke hearts, drained
• 2 oz. can pitted and sliced black olives, drained
• 2 oz. package sliced almonds
• 1/2 lb. sharp cheddar cheese, grated
• 2 T. salsa
• canola oil
• 10-12 flour whole wheat tortillas

LET'S COOK

Place the artichokes, olives and almonds in a food processor. Blend until evenly chopped. Drop the mix into a bowl with the cheddar cheese and salsa and mix to blend well.

In a sauté pan over a medium high burner, heat enough oil to wet the pan nicely.

Place a tortilla shell in the pan. Spoon in just enough of the mix to evenly cover the shell. Place another tortilla on top and cook on both sides until nicely browned. It’s O.K. to press it gently during the cooking process.

When it’s toasty brown on both sides, remove to a cutting board and then cut into 8 wedges. Serve with side dishes of salsa and guacamole for dipping.

MORE IDEAS:

Save the marinade from the artichoke hearts. Add a bit of oil, mix it, taste it and then use as a salad dressing.