Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. —Susan Manning, Burlington, North Carolina
A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. –Jodi Kristensen of Macomb, Michigan
A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.
When we have to eat on the run, I turn to this tasty recipe because it comes together in a snap. Best of all, I can customize the ingredients to satisfy each member of my family. If someone doesn't care for onions, I simply omit them from their quesadilla.
-Sharron Kemp, High Point, North Carolina
A traditional club sandwich gets a fun change of pace when the bread is replaced with soft flour tortillas. It's easy to get the children to help assemble these. I serve salsa and corn chips on the side.—Victoria Hahn, Northampton, Pennsylvania
Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.