Ingredients

• 1/4  cup dried tomatoes (not oil-packed)
•   3-ounce package cream cheese, softened
• 1/2  cup shredded Monterey Jack cheese (2 ounces)
• 1  tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1  tablespoon milk
• 6  7-inch flour tortillas
• 2  tablespoons cooking oil

Directions

1. In a small saucepan, place tomatoes in just enough water to cover. Bring to boiling. Reduce heat. Simmer about 2 minutes or until tender. Drain and finely chop. In a small mixing bowl, stir together cream cheese, Monterey Jack cheese, thyme, milk, and chopped tomatoes.

2. Brush one side of three tortillas with some of the cooking oil. Place tortillas, oil side down, on a large baking sheet. Spread tortillas with cream cheese mixture. Top with remaining tortillas. Brush the tops with remaining oil.

3. Grill quesadillas on the rack of an uncovered grill directly over medium coals 3 to 4 minutes or until cream cheese mixture is heated through and tortilla start to brown, turning once halfway through grilling.

4. Preheat a gas grill. Adjust heat for direct cooking. Place quesadillas on grill rack over medium heat. Grill uncovered as directed.

5. To serve, cut into wedges. Makes 4 to 6 appetizer servings.