Quesadillas, Mexico's fun take on grilled cheese sandwiches, can be as simple or sophisticated as you want. The basic quesadilla is nothing more than cheese wrapped in a tortilla and heated until melted inside and crispy outside.

Add flavor, texture and nutrition with any number of ingredients -- grilled chicken, fish, skirt steak, shrimp or lobster; avocado or guacamole; cooked or refried beans; corn, caramelized onions or tomatoes. Monterey jack and Cheddar are standard, but also consider goat cheese, mascarpone, manchego or brie.

Assembly is easy: Lay the tortilla flat, place the filling on one half and fold the other half over it. Press lightly to seal. Cook four to five minutes per side over medium heat in a sauté pan or one to two minutes per side on a grill over indirect heat.

Here are more tips:

• Use flour rather than corn tortillas; they're easier to fold.

• Use thinly sliced rather than shredded cheese. It melts more evenly and won't fall out when you flip.

• Don't overstuff. Too much cheese and it oozes out; too many ingredients and you can't seal the quesadilla.

• You can use two tortillas: Place one in the skillet, add the filling and top with the second tortilla. Cook two or three minutes, flip and cook the other side.

• You can assemble quesadillas up to eight hours before cooking and refrigerate them, covered.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.

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