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 425'F. approximately 10-12 minutes, until cheese is melted and

  tortillas are crisp.