Artichoke and Parmesan Purses

8 oz. Cream Cheese
1 Cups Chopped Artichokes
1/2 Cup Parmesan Cheese, grated
Puff Pastry, room temperature

1) Preheat over to 400 degrees.
2) Beat cream cheese until soft.
3) Mix in artichokes and cheese.
4) Cut puff pastry into 2 ½ or 3 inch circles (about 24 circles).
5) Place a teaspoon of mixture in middle of puff pastry circle.
6) Bring puff pastry up around mixture and twist to make a purse.
7) Bake about 5 minutes or until puffed and golden brown on top.

Corn, Tomato and Bean Quesadilla

1 Red Onion, finely chopped
2 Tomatoes, chopped
One 10 oz. can Corn Kernels, drained and rinsed
1 Red Pepper, diced

One 14 oz. can Pinto Beans, drained and rinsed
3 oz. grated Cheddar cheese
2 tsp. oil
Six 6” flour tortillas

1) Combine finely chopped red onion, chopped tomatoes, corn kernels and diced red pepper.
2) Drain and rinse pinto beans. Mash with a fork.
3) Place 3 flour tortillas on a work surface.
4) Spread the pinto beans evenly over tortillas
5) Top with corn and tomato mixture
6) Then sprinkle Cheddar cheese over the mixture
7) Put another tortilla on top
8) Heat 2 tsp. oil in 10” frying pan
9) Cook each tortilla 3-4 minutes on each side, until golden brown. Remove from pan and cut into 12 triangles.