12 flour tortillas
3/4 pound Monterey jack cheese, shredded
1 tablespoon ground cumin
3 (4 ounce) cans chopped green chiles
3/4 cup pitted black olives, sliced
1 medium red onion, chopped
Sour cream, if desired
Lay out 6 tortillas, reserving 6.
In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat.
Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with remaining quesadillas. Serve with sour cream, if desired.
Makes 48 wedges.