My favorites are steak, cheddar and grilled onions and peppers.
Another is a Philly cheese steak quesadilla. Steak, mushrooms, grilled onions and peppers and Muenster cheese.

I'm not a big meat eater so a lot of my quesadillas end up being vegetarian. I like a schmear of refried beans, spinach, mushroom and monterey jack. Or, summer squash, eggplant, mushrooms and cheddar/jack. Sometimes I make a ground beef for taco's, quesadillas or burritos. Beef, onions, garlic sauteed till meat is browned. Add plenty chili powder and cumin along with good amount of ketchup [the spices and vinegar in ketchup cook down in here nice], add a little water and cook down until it's just a bit of sauce on meat. I like that on quesadillas with jack and cheddar. Sometimes I use some baby swiss on the variations or other cheeses such as colby or muenster, etc. If I have veggies cooked already they'll often end up in whatever version I'm making.

My best hint with quesadillas is to always cook then in corn oil. Learned that from Mexican friends years ago. The corn oil gives so much flavor to flour tortillas. We often fry up an extra tortilla until nice and crispy, then butter and serve alongside. Yeah, I know, more carbs. Smiles.

Sure different from the ones we get here.

I love these sweet ones.

SharonCb

Here is a link that might be useful: Quesadillas in Canary Islands

Here is a delicious and healthy zucchini and cheese quesadilla from my friend, Alison:

Zucchini and Cheese Quesadillas

3 small zucchini, grate into a colander and sprinkle with 1/2 t. salt
12 non-fat tortillas
1 1/2 cups grated mozzarella cheese
3 TB finely chopped red onion
2 TB diced canned green chiles
1 TB finely chopped cilantro

Drain zucchini in colander 5 minutes, then put in a clean towel and squeeze dry.

Heat oven to 500'F. Spray a baking sheet with Pam or line with parchment paper.

Top 6 tortillas with the zucchini, then the cheese, then the onion, the green chiles and lastly, the cilantro. Put another tortilla on top of each. Press down firmly and bake for 5-7 minutes. Slice into wedges when done. Serve warm.

You know, a quesadilla is just a grilled cheese sandwich using tortillas instead of bread. For some reason, I'm a purist when it comes to grilled cheese sandwiches - I don't want anything in there but the cheese. But for quesadillas, anything goes!

I don't have any set recipes, I'll throw pretty much anything into a quesadilla. It's a great solution to using up whatever's in the fridge in a very simple & quick dinner. So, sautéed mushooms, onions, spinach for example. Any left over meat - chicken, steak, ground beef, whatever, no matter how it was seasoned. Fruit as well, chopped apples or pears work well.

My favorite quesadilla is made with leftover fajitas - either steak or chicken with peppers and onions, lots of cheddar cheese. I add sliced avocado, pico de gallo and sour cream on the side. Yummy.

Another good one is made with leftover carnitas, beans, a sqeeze of fresh lime juice, cilantro and cheese.

I never thought about frying the tortillas in corn oil, I bet it does give them a nice flavor. I usually use a small square griddle to heat and toast them on one side, then the other. If you set your plate on top, it not only acts as a press, it also heat the plate :-)

Now I think I'm gonna have to make fajitas this week just so we can have quesadillas with the leftovers.

Becky

I made this recipe for Potato Cheese Quesadillas years ago when Michael first posted the recipe.

I used russet potatoes and left out the carrot. Very good.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Potato Cheese Quesadillas
=========================
Posted by kframe19 (My Page) on Sun, Oct 13, 02 at 11:53

This is the recipe I was talking about in my vacation thread. I had some of the left-over potato filling in some scrambled eggs this morning. It was WONDERFUL!
2 tablespoons canola, corn, or olive oil
1 cup slice onion
1 large carrot, grated or chopped fine
1 large garlic clove, minced
3 cooked medium new potatoes, sliced into 1/4" rounds (1.5 C)
2 8 or 10 inch flour tortillas
4 ounces grated sharp cheddar cheese
Salt and pepper to taste
.

In large skillet, heat 1 T oil over medium high heat and sautee the
carrot and onion, stirring frequently, for about 5 minutes.

Turn heat to medium-low, add the garlic and potatos, cook 5 minutes,
stirring occasionally. Add salt & pepper to taste.

2. In another skillet (at least 10 inches wide), heat 1/2 T oil over
medium heat. Add a tortilla. On half of the tortilla, spread half the
cheese. Top with half the filling. Cook until cheese is melted and the
tortilla has browned. Fold the tortilla and transfer to a baking sheet.
Keep warm in oven. Fix other quesadilla.

Serve with salsa, sour cream, guacamole, and hot sauce.

It's pretty colorful, but it would be neat with sliced tomatos over it,
or made with unpeeled red-skin potatos.

Folks, this recipe just ROCKS! It's going to be entering my regular
lineup when I get home.

multi grain tortillas
grilled onions
chicken
pepper jack cheese-this is a must because plain ole cheddar doesn't do the trick here
your favorite salsa or taco sauce on top

Sweet potatoes sound awesome - I'd never have thought of that.

My favorite is caramelized onions and gruyere. Which would also be nice with sweet potatoes!

AM

Jessy,
Thanks. You've solved tonight's dinner dilemma.

Grilled ahi tuna
Grilled sweet onions
Shredded monterey jack cheese (or queso fresco if you have it available)
Roasted tomatillo salsa (tomatillos, onions, garlic, green chiles - slow roast, then quick run through the food processor to still be kind of chunky)
Sliced avocado
Cilantro

We make them occasionally with chicken pesto, tomatoes, and provolone cheese... nice way to use up a little leftover pesto.

Some friends moved here from LA a few years ago and opened a restaurant. They served a few different quesadillas that I loved. One was a shrimp quesadilla with salsa (with lots of cilantro), and jack cheese. The other was a veggie one with mozzarella, sun dried tomatoes, cilantro, cremini mushrooms, and spinach.The restaurant is no longer open here, so I make my own now. But for those of you in the LA area, they have two restaurants out there and their food was very good here.... I'm assuming it is just as good there. I don't drink coffee, but I'm told their coffee is great ---- they roast their own beans.

Here is a link that might be useful: King's Road Cafe

I am so boring....I love a cheese quesadilla with salsa verde.

Here's one I made with leftovers and stuff on hand. They were delish:

Boursin cheese
Chopped cooked shrimp
Diced mango
Scallions
Shredded jack cheese

Had some sweet chili sauce to dip the wedges into - we made a nice appetizer out of 2 quesadillas (4 flour tortillas cut into 8 wedges each = 16 servings).

seagrass

I don't have a set recipe. It's usually whatever is leftover plus some cheese. Chicken is our favorite with a little homemade salsa, some scallions, chopped cilantro, maybe some mango or tomato, black beans are good too as are ripe olives and of course cheese.

We always seem to ad lib.

I like them for leftover steak or chicken too. Add some onions, peppers, tomatoes, and cheese and I'm good to go for an easy dinner or lunch. We have a local place here that serves a brunch quesadilla. Refried beans, scrambled eggs, country sausage, and cheese. They serve it with salsa, quacamole, and sour cream as toppers. I've not perfected it at home yet...they have some secret indgriedent going on for sure. But we love them there or here at the house...perfect with a bloody mary.

David

I'm picking out ideas here! Of interest is the not so obvious combinations - the ones you wouldn't think would work (like Atlas's) but do!

Some great ideas here! Mt new all time favourite is fresh tomato, basil and fresh moz.

Twice lately I've set up a make your own quesadilla bar for company and it worked out great !

I lined up bowls of green onions, hot peppers, bell peppers, tomatoes, cheddar, Jack cheese, hot sauce, salsa, bacon, chicken, feta, olives etc and let people make their own using one large tortilla folded in half.

I grilled them on the BBQ. Only takes a minute or two.

I'm doing it again this weekend for Meredith and a group of her friends. Fun, easy meal.

I LOVE quesadillas. But I've never tried potatoes in them! Where have I been? Gotta try that next...