I love to serve Quesadillas, mainly because they are so cheap, versatile and a quick dinner recipe for a busy night. If you have tortillas and cheese, you can make Quesadillas with whatever is in your fridge and pantry. They are good with just cheese and salsa, and even better with a few veggies thrown in or whatever leftover meat you have in the refrigerator.

Here is a quick dinner recipe and some further ideas for Quesadillas. You can toast these in a skillet, in the oven, or I usually just throw them on my indoor grill, two at a time. No need for a quesadilla maker. (The grill does put ridges on them, but who cares?)

Don’t stuff these too heavily, a little filling makes a nice easily manageable finger food. Just make and eat more of them. You can substitute salsa for the pepper, tomato and onion to make this recipe even easier.

A Quick Dinner Recipe — Cheese Quesadillas

8 flour tortillas

1 cup Monterey jack cheese, shredded

1 cup stemmed, coarsely chopped watercress or arugula

1 tablespoon thinly sliced red onion

1 tablespoon tomato, finely chopped

1 tablespoon garlic (optional)

1 serrano or jalapeno pepper, finely chopped

Salt and pepper to taste

1. Heat the grill or frying pan. Brush with a little olive oil or vegetable oil.
2. Place a tortilla on the grill. Sprinkle one half of tortilla with the cheese, then with the remaining ingredients. Top with more cheese fold the tortilla over to close.
3. Close the grill top if using the grill or tortilla maker, otherwise cook for a minute on the first side, then turn over and grill on the other side. These cook very quickly, so watch them.
4. To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.