International

1 large russet potato (about 1/2 pound), peeled and coarsely grated

3 cups grated cheeses, including cheddar, Monterey Jack, queso fresco, or cojita cheese

8 (9- to 10-inch) flour, wheat, or jalapeño tortillas

1/2 cup diced peppers (jalapeño or red bell pepper)

Sauté chorizo in a 10-inch skillet until cooked through and lightly browned. Remove chorizo and then add butter to skillet. Place grated potato in a kitchen towel and wring out to remove any excess moisture. Sauté potatoes in butter until lightly browned, stirring constantly to remove moisture; remove from heat.

Toss cheeses together in a bowl. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Sprinkle about 1/3 cup chorizo, 1/2 cup potatoes, and 2 tablespoons peppers over cheese. Sprinkle another 1/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Thai Peanut

Bold flavors from Thailand make this quesadilla exotic and flavorful.

Makes 4 to 6 servings

1 (2-pound) rotisserie chicken

2 tablespoons grated ginger

1 teaspoon Tabasco or cayenne pepper sauce

1/2 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1/2 cup thinly sliced green onions

1/2 cup diced roasted salted peanuts

1/2 cup chopped cilantro

Remove meat from chicken, cutting into small pieces as you go, discarding skin and bones. Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Parmesan-Crusted Italian

Let your taste buds take a little trip to Tuscany with these fresh Italian country flavors.

Makes 4 to 6 servings

8 (9- to 10-inch) flour, wheat, or garlic tortillas

8 ounces provolone cheese, thinly sliced

6 ounces prosciutto, thinly sliced

1 cup diced fresh basil

1 (14-ounce) can diced tomatoes with roasted garlic, drained

4 ounces Parmesan cheese, grated

Preheat oven to 400 degrees.

Lay 4 tortillas on the counter and place provolone cheese slices over each, completely covering surface.

Layer prosciutto slices in a single layer over top. Sprinkle basil and tomatoes over prosciutto. Spread another layer of Provolone cheese slices on top, completely covering surface.

Place one of the remaining tortillas on top. Press down with a wide spatula, making sure to remove any air pockets. Brush tortilla tops with a little water. Sprinkle 1/4 cup Parmesan cheese over each, spreading evenly and thinly. Press cheese into tortillas with spatula.

Place quesadilla, Parmesan-crusted side up, on a wire rack standing on a baking sheet. Bake 10 to 12 minutes, checking frequently so as not to burn. Cut into wedges and serve immediately.

Suggested garnish: Warm marinara sauce

Sweet and Spicy Asian

Asia meets Mexico with these delightful and playful flavors.

Makes 4 to 6 servings

4 cups thinly sliced bok choy

2 cups thinly sliced red cabbage

3 green onions, cut into 2-inch julienne strips

2 tablespoons oil

1/4 cup hoisin sauce

2 cups shredded cooked pork

1 large egg, mixed with 1 tablespoon water

1/2 cup sesame seeds

2 tablespoons olive oil or olive oil spray

Preheat oven to 400 degrees.

Stir-fry bok choy, cabbage, and green onions in oil in a large skillet or wok over high heat for 3 to 5 minutes, or until softened slightly and most of the liquid has evaporated.

In a bowl, stir hoisin sauce into pork; set aside.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 3/4 cup vegetable mixture over cheese. Sprinkle on 1/2 cup pork. Spread another 1/3 cup cheese over top.

Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Brush tops of quesadillas with egg wash. Sprinkle on sesame seeds and brush or spray oil on top.

Place quesadilla, sesame-crusted side up, onto a wire rack standing on a baking sheet. Bake 10 to 12 minutes, checking frequently so as not to burn. Cut into wedges and serve immediately.

Aloha Shrimp and Pineapple

Give your taste buds a trip to Polynesia with these fresh tropical flavors.

Makes 4 to 6 servings

24 medium raw peeled and deveined shrimp

2 tablespoons honey

1 cup thinly sliced 1-inch pieces fresh pineapple

8 ounces fontina cheese, grated

1 cup sweetened shredded coconut

Cut shrimp in half lengthwise making two thin half-moons and then toss in honey until evenly coated. Heat a skillet or wok to medium-high heat. Add butter to skillet and then add shrimp. Stir and cook until shrimp are opaque and then remove from pan.

Turn heat to high. Add pineapple to skillet, stirring constantly and scraping up bits. Cook until liquid has mostly evaporated, about 2 or 3 minutes.

Lay 4 tortillas on the counter. Spread the following on each: 1/3 cup cheese, 1/2 cup shrimp, 1/4 cup coconut, 1/4 cup pineapple, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Spicy Cuban

The taste of Cuba is a perfect fit for quesadillas! Add as little or as much spice as you like.

Makes 4 to 6 servings

1 large plantain, sliced 1/8 inch thick

8 (9- to 10-inch) flour, wheat, or chipotle tortillas

8 ounces Havarti cheese, grated

1/2 pound spicy ham (such as Virginia ham), thinly sliced and diced

1 (15-ounce) can black beans, drained and rinsed

1 box (8 ounces) jambalaya or Cajun style rice mix, cooked and cooled

1 teaspoon Tabasco sauce (or more to taste)

Heat skillet to medium-high heat. Add butter and sauté plantain slices in batches so they are in a single layer in the skillet. Sauté for about 1 minute on each side, or until lightly browned and softened. Remove plantains and wipe skillet clean with a paper towel.

Lay 4 tortillas on the counter. Spread the following over each: 1/3 cup cheese, 1/2 cup ham, a few plantain slices, 1/4 cup black beans, 1/3 cup rice, a few dashes Tabasco, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately. Serve any remaining rice as a side dish, if desired.

South American Chimichurri

Forget bottled steak sauce—this South American sauce pairs well with North American grilled steaks.

Makes 4 to 6 servings

2 cups chopped fresh flat-leaf parsley

1/2 cup chopped cilantro

1/2 cup extra virgin olive oil

3 cloves garlic, chopped

2 teaspoons red pepper flakes

2 tablespoons freshly squeezed lime juice

2 tablespoons honey

1/2 teaspoon salt

2 (8-ounce) sirloin or tenderloin steaks

8 (9- to 10-inch) flour, wheat, or jalapeño tortillas

1 Scotch bonnet or habañero chile, seeds and pulp removed

In a food processor, blend the parsley, cilantro, oil, garlic, red pepper flakes, lime juice, honey, and salt. Place half the sauce in a large ziplock bag, add steaks, and refrigerate 2 hours or overnight.

Remove steaks from refrigerator and bring to room temperature, about 30 minutes. Grill over high heat until desired doneness, about 3 minutes on each side, seasoning to taste with salt and pepper. Let stand for 5 minutes and then cut into 1/4-inch-thick slices across the grain.

Lay 4 tortillas on the counter. Spread the following over each: 1/3 cup cheese, steak slices, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges, garnish with remaining parsley mixture, and serve immediately.

Jamaican Jerk

Fresh and spicy tastes of Jamaica shine in this flavor-packed quesadilla.

Makes 4 to 6 servings

5 cloves garlic

3/4 cup ketchup

3 tablespoons soy sauce

Juice and zest of 1 lime

2 tablespoons jerk spice blend, or more to taste

10 green onions, thinly sliced, divided

6 boneless, skinless chicken thighs

1 plantain, cut into 1/4-inch slices

8 (9- to 10-inch) flour, wheat, or chipotle tortillas

8 ounces smoked cheddar cheese, grated

1 mango, peeled and diced

Place first six ingredients and half the green onions in a food processor. Process until smooth and place in a large ziplock bag. Add chicken thighs. Refrigerate at least 2 hours or overnight.

Bring thighs to room temperature, about 30 minutes. Grill or broil over high heat, basting with marinade until cooked through. Let stand 5 minutes and then thinly slice. Place plantain slices on skewers, brush with marinade, and grill or broil for a few minutes. Remove from heat and then dice.

Lay 4 tortillas on the counter. Spread the following over each: 1/3 cup cheese, chicken slices, 2 tablespoons green onions, 1 tablespoon mango, plantains, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Almond-Crusted Moroccan

Spiced chicken and dried apricots in a unique almond-crusted quesadilla!

Makes 4 to 6 servings

1 teaspoon almond extract

8 ounces light cream cheese, softened

2 ounces Gruyère cheese, grated

1 (2-pound) rotisserie chicken

2 teaspoons cumin

1/2 teaspoon allspice

1/2 teaspoon smoked paprika

1 cup diced dried apricots

1 large egg, mixed with 1 tablespoon water

1 cup minced or ground almonds

2 tablespoons olive oil

Preheat oven to 400 degrees.

Mix almond extract with cream cheese. Lay the tortillas on the counter and spread a generous tablespoon of cream cheese mixture over each. Sprinkle 2 tablespoons Gruyère cheese over 4 tortillas.

Remove chicken from the bones and shred with a fork. Toss with spices. Spread 1 cup chicken evenly over Gruyère cheese, covering whole surface. Sprinkle diced apricots over top.

Place one of the apricot-covered tortillas on a flat surface. Place one of the remaining tortillas on top, cream cheese side down. Press down with a wide spatula to remove any air pockets. Brush top of quesadilla with a little egg wash. Spread 1/4 cup almonds on top and press down with spatula, making sure almonds are pressed into tortilla. Brush or spray with a little olive oil.

Place quesadilla, almond-crusted side up, on a wire rack standing on a baking sheet. Bake 10 to 12 minutes, checking frequently so as not to burn. Cut into wedges and serve immediately.

Caribbean Mojo Pork

Sweet mixed with spicy is a classic Caribbean combination—all stuffed in a quesadilla.

Makes 4 to 6 servings

1 pound pork loin

Mojo Marinade

1 yellow bell pepper, cut into 1/4-inch julienne strips

1 red onion, sliced 1/4 inch thick

1 large plantain, cut into 1/4-inch slices

2 tablespoons canola oil

2 tablespoons lemon juice

Marinate pork in marinade in a large ziplock bag for 8 hours or overnight. Remove pork and grill or broil over high heat for 2 to 3 minutes per side, or until browned and crusty. Let cool to warm and then thinly slice.

Stir-fry the bell pepper, onion, and plantain in oil in a large skillet or wok over high heat until lightly browned and softened.

Lay 4 tortillas on the counter. Spread 1/3 cup cheese over each. Spread 1 cup pork over cheese followed by 1/2 cup sautéed vegetables. Sprinkle another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Indian Tandoori Chicken

This Indian-inspired quesadilla takes the ho-hum out of dinner in a hurry.

Makes 4 to 6 servings

1/2 cup plain yogurt

2 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon curry paste

1 tablespoon cumin

2 tablespoons minced fresh garlic

2 tablespoons minced ginger

1 teaspoon salt

1 teaspoon cayenne pepper

2 boneless, skinless chicken breasts

8 (9- to 10-inch) flour tortillas

1 cup sliced toasted almonds

Combine yogurt, lemon juice, sugar, and the spices. Place in a large ziplock bag with chicken to marinate. Refrigerate 2 hours or overnight.

Remove chicken and let stand 30 minutes at room temperature. Grill or broil for 8 to 10 minutes. Turn and cook 5 minutes more, or until chicken is lightly browned and cooked through. Let stand 5 minutes and then thinly slice.

Lay 4 tortillas on the counter. Spread the following over each: 1/3 cup cheese, 1/4 cup sliced almonds, chicken slices, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Suggested garnish: Peach Chutney

Greek Isles

The salty goodness of classic Mediterranean ingredients is tasty in a quesadilla.

Makes 4 to 6 servings

6 ounces feta cheese, crumbled

4 ounces Monterey Jack cheese, grated

8 (9- to 10-inch) flour, wheat, or sun-dried tomato tortillas