Quesadilla

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

Can be prepared in 45 minutes or less.

A quick appetizer or light main course.

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.

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.

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.