Quesadilla

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.

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.

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.

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.

We prefer Nova salmon for this particular recipe because it's the mildest and least salty. Although Nova has become a general term for smoked salmon, it really describes the delicacy made from fish descended from wild Nova Scotia salmon.

Can be prepared in 45 minutes or less.

(Flour tortillas with Monterey Jack, Corn, and Chilies)