Instructions: Super Bowl Sunday brings out the nibbler in all of us. and what nibbles better than quesadillas?

Even in Baltimore, theyll be forsaking their beloved crabcakes for crab quesadillas.

In New York and New Jersey ... well, theyll always have each other and the Holland Tunnel.

Quesadillas may well be the ultimate comfort food.

Warm tortillas, crisp and golden, snuggling with luscious, oozing cheese.

To add to its irresistibility, the melted mixture may have a little cilantro or salsa, or a smattering of spicy sausage or caramelized onion. Maybe some diced mango, sliced olives or chopped avocado. Cooked chicken. Crab meat.

Its pure comfort for the cook and soothing delectability for the recipient.

Because they are fast and easy to prepare, theyre great for folks glued to TV football. Paired with a salad, they become a satisfying meal.

Heating techniques vary. Some cooks saute quesadillas in a skillet in a little sizzling vegetable oil (or a combination of butter and oil). Others prefer the brown-them-in-the-oven approach. Others like to combine the two techniques, sauteing first, then finishing them in the oven for added crispness.

Ive even heard of students in college dorm rooms, wrapping one of those beauties in a pillowcase, then pressing them with a hot iron on the cotton setting.

Whether theyre flat or folded, fried or baked, its the combination of ingredients in the filling that seems to be most important.

Try using fresh Mexican cheeses (white, slightly salty, fresh cheeses called queso fresco that are now available in many supermarkets).

Equal parts of shredded pepper Jack cheese and queso ranchero (a type of queso fresco that is commonly available) is a delicious combination in quesadillas.

Recipes for a wide variety of quesadillas follow. Some are cozy, some are chic.

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