The Los Angeles Time’s food editor, Russ Parson’s wrote: “I’ve made quesadillas filled with nothing more than fresh requeson, or ricotta, mixed with herbs, and in the summer they’re terrific filled with quickly cooked zucchini blossoms. Lately my favorite fillings have been sautéed mushrooms cloaked in fresh goat cheese, and braised cooking greens dotted with feta or queso fresco. I even made the latter with cooked trimmings of bolted lettuce from the garden and it was terrific.”

Also Enjoy: Quesadilla de Camaron Borrachito