Portobello and Leek Rollups4 to 6 tablespoons olive oil8 leeks,

Santa Fe Carnitas1 (1 1/2 pound) boneless sirloin or top

Salmon Quesadillas2 garlic cloves, minced1 teaspoon vegetable oil1 (15 3/4

Redneck Chimichanga2 ounces shaved steak (Philly meat) 1/2 ounce red

Veggie Quesadillas2 small green and/or red bell peppers, cut into

Southwestern Wrap2 tablespoons vinaigrette dressing 1/2 tomato, sliced 1/2 avocado,

Roasted Garlic PitasServings: 42 cups (8 ounces) shredded mozzarella cheese

Pepperoni PocketsPillsbury Crescent RollsPepperoni, slicedProvolone or mozzarella cheese, slicedItalian seasoning

Verde Valley Fajitas1 (1 1/2 to 2 pound) skirt steak

Quesadillas12 flour tortillas3/4 pound Monterey jack cheese, shredded1 tablespoon ground