6 ounces deli roast beef, thinly sliced
1 small onion, thinly sliced
1/4 cup green bell pepper, chopped
1/2 cup prepared salsa, divided
3/4 cup Colby-jack cheese, shredded *
4 (7-inch) flour tortillas

Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve.

Sprinkle an equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close.

Meanwhile heat a 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas. Serve with remaining salsa.

Yield: 4 servings.

Per Serving: 285 Calories; 11g Fat (34.6% calories from fat); 21g Protein; 26g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1035mg Sodium

Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat

NOTES: Shredded Monterey jack, Colby or Cheddar cheese may be substituted for Colby-jack cheese (Co-jack).

Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.