Tasty and easy to prepare, quesadillas are a great addition to your menu, especially if your guest list includes children. Tony Salto of Tortilla Heights restaurant recommends sneaking in a few vegetables along with the cheese to make the quesadillas even more nutritious: "Kids won't even know the difference."

Tony Salto

Serves 6


  • 6 six-inch flour tortillas
  • 12 slices Monterey Jack cheese
  • 1 cup sliced button mushrooms quickly precooked with 1 tablespoon oil, salt and pepper
  • 1 cup baby spinach leaves


  • Place two tortillas on a griddle on the grill. Warm them, and then flip with a spatula to warm the other side. Add two slices of cheese, and fold the tortilla in half to form a semicircle. Grill for 30 seconds on one side, 30 seconds on the other, until the cheese becomes soft but not runny. Open the quesadilla, and add sliced button mushrooms and several spinach leaves. Remove the quesadillas from the grill, slice each in half, and serve with guacamole, pico de gallo and sour cream.