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July 2001 Issue
Filling Quesadillas
by Ronda L. Halpin
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Quesadillas -- whether prepared in the oven, on the stove or on the grill -- are a hot summer item gracing the tables of America and beyond. Maybe it's because they're so simple -- just your favorite fillings sandwiched between two tortillas (usually flour) and cooked until the insides are warm and bubbly. Or, maybe it's because there are as many kinds of quesadillas as there are people. You can fill them with everything from leftovers to fresh vegetables to your favorite cheese. There simply are no rules. And since there are no rules, we're wondering what kind of quesadillas are gracing your table this summer. Feel free to share more than one combination that makes you smile!

Each month, we ask a different question here. Your answers and feedback will appear below in the comments section. We encourage you to check out everyone else's answers and make comments and suggestions. This is a great way to get to know people who love reading this electronic magazine. Who knows, your next Internet friend may be a few clicks away!

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