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

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

Tijuana Tacos1 (1 1/2 pound) rib eye steak, slicedJuice from

Tacos1 dozen taco shells1/2 onion, chopped1 tablespoon vegetable oil1 pound

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

Sausage and Cheese CalzonePizza dough1 pound sweet Italian sausages, skins

Portobello and Leek Rollups4 to 6 tablespoons olive oil8 leeks,

Ranch Chicken Wrap1 large flour tortilla2 tablespoons ranch dressing 2

Sicilian Wrap4 tablespoons olive oil3/4 cup fully cooked Italian sausage,

Shrimp Salad WrapsYield: 6 servings1 head romaine lettuce, washed and