A quesadilla is like a grilled cheese sandwich made with a tortilla; grilling them gives a smoky flavour and crisp, charred exterior that complements the gooey, cheesey interior. You can add anything to a quesadilla: peppers, mushrooms, shredded chicken or crumbled sausage. They make great use of leftovers. To prevent a mess while flipping, make half-moon quesadillas out of a single tortilla folded in half; once the cheese melts it will glue the sides together and you can flip it across the fold, keeping everything intact.
6–8 flour tortillas (any variety)
2 cups (500 mL) grated cheddar, Gouda or Monterey Jack cheese
1 14 oz. (398 mL) can black beans, rinsed and drained
1 fresh mango or 1–2 plum tomatoes, finely chopped
1/4–1/2 cup (60–125 mL) purple or green onion, finely chopped (optional)
1/4–1/2 cup (60–125 mL) chopped fresh cilantro (optional)
1. Work with one tortilla at a time. Fold it in half, then open again and sprinkle one side with grated cheese, beans, mango or tomatoes, onion and cilantro. Keep the filling from getting too close to the edge. Sprinkle with a little more cheese to ensure they stick on both sides. Close the tortilla like a book.
2. Preheat grill to medium-high and gently place quesadillas, a few at a time, directly on it; close the lid for a minute or two. When cheese has melted and quesadillas are crispy and golden on the bottom, turn them over with tongs, flipping them across the folded edge.
3. Cook for another minute, until golden on the other side. Cut into wedges.
PER SERVING (based on six servings):
364 calories, 15 g fat (8.8 g saturated fat, 1.2 g polyunsaturated fat, 5.3 g monounsaturated fat), 16.5 g protein, 38 g carbohydrates, 39 mg cholesterol, 5 g fibre.