Basic Quesadillas

9- or 10- inch flour tortillas

Good melting cheeses:

Asiago (not aged)
Blue
Brie
Colby
Cheddar
Fontina
Gouda (not aged)
Gruyere
Havarti
Manchego
Monterey Jack
Mozzarella
Pecorino (not aged)
Provolone
Queso Oaxaca
Swiss
Teleme

Fresh cheeses to combine with melting cheeses:
Goat cheese
Feta
Fromage blanc
Ricotta

Filling ideas:
Baby arugula
Baby spinach
Chilies
Canned black beans, drained and rinsed
Cooked diced eggplant
Cooked corn
Cooked Shrimp
Cooked sliced mushrooms
Olives
Roasted red peppers
Tomatoes

Aromatics:
Crushed red pepper flakes
Fresh herbs, chopped
Garlic, chopped and sauteed
Leeks, chopped and sauteed
Onions or shallots, chopped and sauteed
Scallions, chopped and sauteed
Smoked paprika


Tips: Use a nonstick skillet and cover quesadillas during first half of cooking time to ensure cheese melts and filling heast through.

Spread butter (not oil) on tortillas for extra flavor and crispness.

Grate cheese to help it melt.

from Fine Cooking.