BBQ Quesadillas

• 12 small tortillas
• 250 ml (1 cup) cream cheese, at room temperature
• 500 ml (2 cups) grated Tex-Mex cheese
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• 250 ml (1 cup) corn kernels
• 3 green onions, chopped
• 250 ml (1 cup) kidney beans, rinsed and drained (optional, adventurous version)
• 60 ml (¼ cup) chopped fresh cilantro (optional, adventurous version)

1. In a bowl, combine the room-temperature cream cheese and the grated cheese.
2. Place 6 tortillas on the counter and divide the cheese mixture among them. Spread well.
3. Divide all the other ingredients among them and close with another tortilla. Store in an airtight container until ready to cook.

To cook in a skillet:

1. Heat a little oil over medium heat and cook the quesadillas one at a time for 3 minutes per side or until the cheese is melted and the tortilla is nicely toasted.

To cook on the BBQ:

1. Heat the BBQ to medium and place the quesadillas over direct heat for 2 minutes per side or until the cheese is melted and the tortilla is nicely toasted.