8 ten inch whole wheat flour tortillas
2 cups shredded low-fat Monterey Jack cheese
1 cup mild hot sauce
1 tomato, chopped fine or sliced thin
1/4 (one-quarter) cup finely chopped green onions with tops
2 Tablespoons finely chopped jalapenos, if desired

Prepare cheese and chop vegetables. Take everything to the grill. Place tortillas on warm grill but do not overlap. Top each tortilla with one-quarter cup cheese, two tablespoons hot sauce, and sprinkle with tomato and onion. Add peppers, if desired. When cheese has melted, fold tortilla in half and then half again to form a triangle. Serve hot. Yields eight appetizers.