Possibilities are endless when you’re talking quesadillas

Think of the quesadilla not as a prelude to a Mexican meal but as a sandwich. Suddenly the possibilities go far beyond the traditional chicken, beans and cheese.

Next time you need to prepare a quick meal, spread flour tortillas with something fresh and new. For a Reuben-inspired quesadilla, use pastrami, sauerkraut, Swiss cheese and Thousand Island dressing. For a Mediterranean spin, wrap the tortilla around a mixture of tapenade, nuts and Parmesan cheese.

“There are endless possibilities. You can fill them with just about anything,” says Corinne Kocher, chef with the Sur La Table kitchen stores chain and Web site.

The only mandatory ingredient is cheese, which melts and holds the meal together.

Quesadillas are quick and easy to make. Keep tortillas on hand, and on rushed nights, create a meal with what you have in the fridge, such as sliced deli ham, diced tomatoes, shredded lettuce and Cheddar cheese. Quesadillas also are practical ways to use such leftovers as roasted chicken or grilled vegetables.

To make a quesadilla, spread a medium to large tortilla with a thin layer of ingredients, such as cooked meat, vegetables, fruits, beans or rice. Sprinkle with shredded cheese, or spread with a soft cheese such as ricotta or cream cheese. For variety, try different kinds of tortillas, such as spinach- or tomato-flavored, whole wheat, corn or low-carb.

Next, fold the tortilla in half and cook briefly under a broiler, on a skillet or in a saute pan. Or make it as you would a sandwich, stacking another tortilla on top of the filling. Cook long enough to melt the cheese and warm the filling, but stop before the tortilla burns. About five minutes should do it. Another method calls for covering the quesadilla loosely with foil and baking until heated through, about 15 minutes.

Try these suggestions for topping nontraditional quesadillas, both savory and sweet. Add or substitute ingredients to taste:

• Peeled, seeded and diced papaya, chopped onion and Brie.

• Pepperoni slices, diced bell peppers or mushrooms and mozzarella cheese.

• Cooked shrimp, chopped cilantro, Thai peanut sauce and Monterey Jack cheese.

• Pitted kalamata olives, smoked sausage and feta cheese.

• Leftover slices of grilled steak, corn, barbecue sauce and sharp Cheddar cheese.

• Sliced deli roast beef, canned black beans and shredded Colby-Jack cheese.

• Leftover chicken, sun-dried tomatoes and ricotta cheese.

For added flavor, sprinkle with your favorite herbs or spices, including cumin, chile, cilantro or oregano. Serve topped with tomato or fruit salsa.

For dessert, make a quesadilla with sliced strawberries and cream cheese in a chocolate-flavored tortilla.