Cream Cheese Stuffed Roasted Peppers

8 green chile peppers
4 oz cream cheese
1/4 t each dried oregano and cilantro

Preheat oven to 425. Mix cream cheese and dried herbs well. Cut each pepper in half lengthwise, remove seeds and membrane. Spread cream cheese mixture on one half of pepper and place on foil lined baking sheet, top with other half of pepper. Roast in oven 25 to 30 minutes or until pepper is browned. Leave on baking sheet 10 minutes to cool. Serve warm with ranch dressing if desired.
Serves 4.

Chicken and Green Chile Quesadilla

4 12 inch flour tortillas
1 cooked chicken breast, shredded
1 c shredded monterey jack cheese
1/2 c cooked corn kernels
1/2 c pinto beans
1/4 c chopped green chiles
1/4 c chopped roasted red peppers
sour cream and cilantro for garnish

Heat griddle over high heat. Place two tortillas on hot griddle, add 1/4 c cheese and shredded chicken. After cheese has melted, add corn, beans, chiles and peppers. Sprinkle remaining cheese over all and top with two tortillas. Flip quesadillas and reduce heat to medium. Continue to cook until second tortilla is brown and cheese is melted. Remove from griddle and allow to rest 5 minutes. Cut into wedges, garnish and serve. Serves 4.