Quesadillas

1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla.
2. Sprinkle 1⁄3 cup cheese and half of jalapeños, if using, over half of tortilla, leaving 1⁄2-inch border around edge. Fold tortilla in half over filling and press to flatten. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
3. Place quesadillas in skillet, oiled sides down. Cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board. Cool about 3 minutes, halve each quesadilla, and serve.

CHEDDAR, BACON, AND SCALLION QUESADILLAS
For more bacon flavor, substitute the rendered bacon fat for the oil and omit the salt.
Cook 2 slices bacon, cut into 1⁄2-inch pieces, in 10-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and wipe out skillet with paper towels. Use cheddar cheese and sprinkle half of bacon and 1 tablespoon thinly sliced scallions over cheese in each quesadilla.

CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
Cook 1⁄3 cup thawed frozen corn in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer to bowl. Heat 2 teaspoons vegetable oil in skillet over medium heat until shimmering. Add 1⁄3 cup minced red onion and cook until softened, about 3 minutes. Add 1 teaspoon minced garlic and 1⁄2 teaspoon chili powder and cook until fragrant, about 1 minute; stir in 1⁄3 cup canned black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans. Transfer mixture to bowl, stir in 2 teaspoons lime juice, and season with salt. Substitute pepper Jack cheese for Monterey Jack and divide corn-and-bean filling between quesadillas.

QUESADILLAS WITH QUESO FRESCO AND ROASTED PEPPERS
Use a light hand when seasoning with kosher salt, as the cheese is rather salty.
Substitute 2⁄3 cup crumbled queso fresco for the Monterey Jack and add 1 tablespoon chopped roasted red pepper, patted dry, and 1⁄4 teaspoon chopped fresh cilantro to the filling in each quesadilla.

CUBANO QUESADILLAS
Use a light hand when seasoning with salt, as the cheese is rather salty.
Omit the Monterey Jack and jarred jalapeños. In step 2, spread 2 teaspoons yellow mustard over half of each toasted tortilla, then top with 2 slices deli ham, 1⁄3 cup shredded Gruyère cheese, and 1 tablespoon each finely chopped onion and pickles. Fold tortillas in half over filling and proceed with recipe as directed.