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Pepper Jack cheese adds some kick to these super easy and beefy appetizers!

Texas Beef & Pepper Jack Quesadillas

8 (10-inch) flour tortillas
1 pound fully-cooked deli roast beef, chopped
2 cups pepper Jack cheese
1 small onion, chopped
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground black pepper to taste
Salsa, homemade or purchased for accompaniment

1. In large bowl, mix together the chopped beef, shredded cheese, onion, cilantro, salt and pepper.
2. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
3. Bake in a 450°F (230°C) oven until tortillas are crisp and golden; about 5 minutes.
4. Transfer to large cutting board and cut each into 3 wedges. Serve hot with your favorite salsa.

Makes 12 servings (24 wedges).

Nutritional Facts Per Serving (2 wedges): 122.4 calories; 30% calories from fat; 4.1g total fat; 15.2mg cholesterol; 200.9mg sodium; 92.9mg potassium; 12.3g carbohydrates; 0.8g fiber; 0.6g sugar; 11.6g net carbs; 8.6g protein.