Ingredients:
Large or medium size flour tortillas
Olive Oil
Grated Cheese (cheddar and swiss)
Onion chopped
Mushrooms
Sour Cream...for dipping them in

Optional Ingredients:  Chopped ham; Chopped Turkey; Fresh Tomatoes; Chopped Broccoli and various other veggies.

Directions:
Heat a large cast iron frying pan to medium high heat. Add a small amount of olive oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

Ingredients:

Strawberries, hulled
Angel Food Cake, cut into squares
¼ cup semi-sweet chocolate chips
1 tablespoon reduced fat margarine
wooden or steel skewers


 Directions:

Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended.

Alternately thread 3 strawberries and 2 shortcake pieces onto each skewer.

Drizzle chocolate mixture over kebobs.  Refrigerate until set, about 5 minutes.