Quesadilla

A quick appetizer or light main course.

This recipe can be prepared in 45 minutes or less. Guacamole (there are many kinds in the freezer section these days) and a new sweet fruit salsa are good accompaniments to these quesadillas. (The quesadillas make good use of shredded mixed cheeses and pre-seasoned, precooked chicken.) Have sliced oranges and red onions atop romaine for a salad, and buy flan or vanilla pudding to top off the meal.

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.