Quesadilla

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

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.

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

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.

For some added kick, garnish with pickled jalapeño slices.

Mcintoshes soften quickly when cooked. You'll love their slight sweetness with the savory melted cheese and turkey in this dish.

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.

A squeeze of lime unites all the flavors of these new-wave quesadillas.

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

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

Be sure to use a dry skillet when browning quesadillas.

A decadent—but still healthy—vegetarian main.

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.

Improv: Top with smoked salmon instead of caviar.

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.