Flour or corn tortillas are filled with Manchego cheese, avocado chunks and jalapeno slices, then heated in a skillet and cut into wedges to make an easy snack.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
Bacon, cheese, green onions and tortillas: Put them in the oven together for pure melted yumminess. For a little heat, sub green chilies for the onions.
