Lay out two of the flour or corn tortillas, whichever you're using, and then divide the filling ingredients - see below for suggestions - between them. Spread the filling evenly to within 2cm (approx ¾in) of the edges of the tortillas. Season with salt and freshly ground black pepper and top each tortilla with one of the remaining tortillas to make a quesadilla.
Select a frying pan that is wide enough to hold one quesadilla and place it on a low-medium heat. Fry the first quesadilla in the dry pan for 1-2 minutes on each side, or until it is crisp and golden all over and the cheese has melted. Slide the quesadilla out of the pan on to a chopping board and repeat the frying process with the second quesadilla. Cut both quesadillas into wedges to serve.
Suggested fillings: Cheese, spring onion and chillies:
Mix one ball of grated buffalo mozzarella with 50g (2oz) of grated Cheddar cheese, one very finely sliced spring onion (or one tablespoon of very finely sliced red onion), and a green or a red chilli, sliced. This is delicious served with a few spoonfuls of the avocado and tomato salsa (see Zac's Aztec soup recipe, below).
Cheese, olive and basil:
Mix one ball of grated buffalo mozzarella with 50g (2oz) of grated Cheddar cheese, 25g (1oz) of roughly chopped black olives (optional) and four shredded basil leaves. Shred a couple of extra basil leaves to sprinkle over the quesadillas when they are cooked.
Chorizo, roasted pepper and cheese:
Lightly fry 25g (1oz) of thinly sliced chorizo slices in a tablespoon of olive oil until the chorizo is golden and crisp, then cut it into thin strips. Mix the strips of chorizo with 50g (2oz) of roasted red or yellow peppers (which have been cut or roughly torn into thin strips), and 50g (2oz) of grated Cheddar cheese.
Parma ham, sun-blushed tomatoes, mozzarella and rocket:
Tear 25g (1oz) of sliced Parma ham into strips and remove the fat. Mix the Parma ham strips with 25g (1oz) of sun-blushed tomatoes (cut them in half if they are large), one ball of drained and sliced buffalo mozzarella, and 15g (½oz) of rocket leaves, with the stalks removed.
Cheese, onion jam and rosemary:
Mix together 50g (2oz) of crumbled blue cheese, 25g (1oz) cream cheese (spooned on in small blobs), two tablespoons of onion jam, and ¼ teaspoon of very finely chopped rosemary leaves.