Instructions: For the Grilled Tomatillo Salsa: Heat charcoal or gas grill to high. Grill tomatillos, turning frequently until tender, about 15 minutes. Set aside to cool. Peel off the husks and twist stems from tomatillos. Grill poblanos until blackened, turning frequently, 12 to 15 minutes. Cool in paper bag. Peel, seed, and remove stems; set peppers aside. Place tomatillos in bowl of a food processor fitted with the metal blade. Add chiles, cilantro, lime juice, oil, salt, and pepper. Process until smooth, about 30 seconds. Taste and adjust for seasoning. Serve immediately or store refrigerated in an airtight container for up to 4 days. (Makes 3 1/2 cups)

For the Caramelized Corn, Zucchini, and Onion Filling: Heat the oil in a medium skillet over medium heat. Add garlic and onion; cook until translucent, about 8 minutes. Add the corn and zucchini; cook, stirring occasionally, until the vegetables are tender and caramelized, about 10 minutes. Season with salt and pepper. (

Makes about 3 cups)

For the Basic Quesadillas: Heat a heavy skillet over medium heat; add 1/2 teaspoon oil, and spread it around the bottom of the skillet. When hot, place one tortilla in the pan; sprinkle with 1/4 cup grated cheese and 1/4 cup filling, if using. Spread with another 1/4 cup grated cheese. Top with a second tortilla; cook until the cheese is melting and the bottom tortilla is golden brown. Using a metal spatula, flip the quesadilla. Cook until the tortilla is golden on both sides, the cheese is melted, and the filling is hot. Cut into wedges. Repeat with remaining ingredients; serve hot, topped with salsa and sour cream.

This recipe yields 4 servings.

Comments: The quesadilla, meaning "cheese in the dish" in Spanish, is one of the many antojitos, or street foods, that are eaten in Mexico throughout the day. Also popular north of the border in the United States, these savory tortillas filled with melted cheese make an ideal snack or appetizer. The traditional method of cooking quesadillas is to use a comal (a thin clay or metal cooking surface), but you can cook them one by one on a pancake griddle or in a cast-iron or stainless-steel skillet.

Quesadillas may be assembled up to an hour ahead of time so they are only a hot pan and a few minutes away from becoming a quick party hors doeuvre or appetizer. If you are using corn tortillas, you may need to increase the amount of oil; corn tortillas tend to absorb more liquid than flour ones.

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