Stir the cheese and chopped sun-dried tomatoes in a small bowl. Add a pinch of cayenne and blend together.

Take two of the tortillas, brush them with butter on one side and then spread half of the cheese mixture on each tortilla. Complete the sandwich with the two remaining tortillas, brush with butter and broil them for two minutes until the tops are crisp.

Turn them over, brush the tops (or bottoms) with butter, and broil for one minute. Cut into quarters and serve.

This recipe yields 2 servings.

Comments: The perfect match for these quesadillas is either Wolfgangs Creamy Country Mushroom Soup or his Creamy Chicken Soup.