Quesadilla

A fresh-off-the-griddle appetizer offered just after guests arrive makes for an especially warm welcome. Pork quesadillas were standard fare during my catering days, when we passed them on trays as appetizers. Most of the components for this dish are made in advance, but assembling and grilling them is a last-minute thing. Frances, my college-age daughter, is a quesadilla pro, and at a recent party she stepped right in, saying, “I know how to do this, Mom.” She kept on turning out quesadillas until the tortillas were gone and guests had moved on to filling their plates from the buffet. It reminded me how handy it is to have a young adult around to help out, freeing me to greet and mingle. My daughter is away at college for most of the year, but teenagers—yours, a friend’s, or even a neighbor’s—can be valuable elpers at parties. Money is a strong motivator, so I always pay my teen helpers, and I always train them beforehand, letting them know exactly what I expect. Oh, and I always feed them, too.

These quesadillas are a great meatless option for a menu. Hearty and satisfying, the sautéed mushrooms are as delicious on their own as they are stuffed in the tortillas. And if you feel like changing it up a bit, experiment with different varieties of mushrooms.

Quesadilla literally translates to “little cheese thing.” In Mexico, these little cheese turnovers are eaten as snacks throughout the day and can be left plain or stuffed with a filling. The filling is a combination of regional and personal preference. In all cases, these portable turnovers are quick and easy to make with ingredients you are most likely to have on hand—making them the perfect snack!

The combination of shrimp and green chiles is fantastic on these quesadillas. It doesn’t matter what size shrimp you buy because you’ll have to cut them up anyway, so save some money and buy the smallest frozen shrimp they have.

Brooke is a huge Mexican food fan. In fact, when Jack was one week old, Brooke had such a mean craving that we took him out to a Mexican spot near us. So it’s no surprise that Jack has become a big fan, too. And since quesadillas are pretty much Mexican grilled cheese, we make them just to give him a little variety, and use them as an opportunity to get a little avocado (which is chock-full of vitamins and has more potassium than a banana) into his diet.

I know what you are thinking . . . kimchi quesadilla?! It may sound strange, but trust me: spicy kimchi and gooey cheese is a killer combo. You can assemble these quesadillas ahead of time and simply cook ’em up when you need them. Served with a simple salad, these also make a terrific light lunch.

In about 10 minutes, this simple supper is in the oven, and just when you’re tempted by the aroma, it’s ready.

Instead of slaving over a stove in the morning, buy packaged 50% reduced-fat bacon pieces. You’ll save tons of time, and you’ll be less likely to overindulge because you won’t have the smell of bacon wafting through the house for hours. Look for the bacon pieces near the croutons and other salad ingredients in your favorite grocery store. Or, if you love them as much as I do, head to Costco and buy them in a big bag. They keep fresh in the refrigerator for a long time.

Using low-carb tortillas was just one of the things I did to improve the health of this cheesy snack. La Tortilla Factory makes a great low-carb tortilla—you really can’t tell the difference between it and a traditional tortilla. One other thing you can do to reduce calories is to make sure you remove the skin and any obvious fat from the chicken before shredding it.

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

Here are those handy refried beans again, in a different guise. They help hold this tortilla specialty together.

The combination of sweet potatoes, chilies, and cheese is downright sensuous. Serve with Summer Squash and Corn Sauté (page 209) and a simple tossed salad.

I always keep a can or two of refried beans in the pantry and flour tortillas in the freezer for those nights when I am on the verge of reaching for a take-out menu. Even if you are bone-weary by dinnertime, these two ingredients are the ticket to nearly effortless yet highly satisfying meals such as this one and the following burritos.

This is a great quick snack or appetizer. To make it a bit heartier, add more toppings like chopped green onions, diced peppers, bits of sausage, or additional cheese.

The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.

Highlighting the flavor of green chilies and fresh tomatoes, these quesadillas or tacos make a great warm-weather meal.

Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket.

Be sure to use a dry skillet when browning quesadillas.

Though many of us associate quesadillas with flour tortillas, in Mexico they're often made with uncooked corn tortillas that are folded in half around a filling like a turnover, then cooked on a griddle or fried. Here, we've enclosed delicate zucchini blossoms, tomatoes, onions, and Oaxacan string cheese.

A hint of cumin and a touch of salsa make this quesadilla a standout.

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. Tangy goat cheese pairs well with spicy salsa for a quick and delicious appetizer or vegetarian entrée. Serve these with extra salsa and guacamole.