Cheese quesadillas, cracked green olives with fennel, and spicy black beans and avocado canapés are some simple party appetizers. All three take 20 minutes or less to make.
For the cheese quesadillas, place 2 tortillas on a baking sheet, and sprinkle them with 1/2 cup of grated Monterey Jack cheese. Top them with 2 more tortillas, and broil them until they're crisp on both sides. Cut them into triangles, and serve them with salsa.
To make the cracked green olives with fennel, drain 10 ounces of green olives with pits, and discard the brine. Press each olive with the back of a spoon to crack it open a little. In a bowl, combine the olives with 1 teaspoon of fennel seeds, 1 piece of orange peel, 1/4 cup of chopped tarragon, 1/4 teaspoon of salt and 1/4 cup of olive oil. Turn the olives to coat them.
The spicy black beans and avocado canapés recipe calls for 1/2 cup of black beans, 1/2 of a diced avocado, 1/2 of a chopped jalapeño pepper, 1 teaspoon of olive oil, and salt and pepper, as well as scoop-shaped tortilla chips. In a bowl, combine the beans, avocado, jalapeño and oil in addition to 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Place a little of the mixture onto each tortilla chip cup.