Ingredients

2 cups California seedless grapes, chopped
1/2 cup seeded and chopped Anaheim chilies or canned diced green chilies
3 tablespoons chopped onion
3 tablespoons chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon crushed dried oregano
1/2 teaspoon salt
1 cup shredded Cheddar or Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil

For Salsa:
Combine grapes, chilies, onion, garlic, cilantro, oregano and salt; mix well. Drain excess liquid by placing mixture in sieve.

Directions

For quesadillas:

Sprinkle 2 tablespoons cheese over half of tortilla and spread 1/4 cup salsa mixture over cheese. Fold tortillas over and brush both sides with oil. Heat in non-stick skillet about 2 minutes or until browned. Turn tortilla over and brown second side about 2 minutes. Cut each quesadilla in half. Makes 16 appetizer servings.

Each serving contains 105 calories, 5g fat, 14g carb, 178mg sodium, 7mg cholesterol.