Avocado and Olive Quesadillas

• 1 (6 oz can) of sliced black olives, drained 
• 3 firm-ripe avocado, halved, pitted, peeled, and finely diced 
• 3 small baby bell peppers, finely chopped 
• 1/3 cup fresh chopped cilantro 
• 2 tbsp red onion, finely chopped 
• Juice of 1 lime 
• Sea salt to taste 
• 4 flour tortillas 
• Mexican blend of cheese, shredded 

Preheat the broiler and spray a baking sheet with olive oil cooking spray. 

Chop all of the vegetables. 

Stir together olives, avocado, bell pepper, cilantro, onion, and lime juice. Season with sea salt to taste. 

 Put tortillas on a large baking sheet. Broil tortillas 2-4 inches from the heat until pale golden brown, about 45 seconds. 

Turn tortillas over and cover with cheese; broil until melted and bubbling, about 30 seconds. 

Divide olive mixture among the tortillas then cut each tortilla into 4 wedges and serve immediately. Enjoy.