1 tortilla
1/4 cup Salsa
1/4 cup shredded cheese
1/2 cup cooked meat or beans

1. Preheat the oven to 350 degrees. Warm tortillas in the oven until flexible if not fresh.
2. Combine meat or beans with salsa and place on half of a tortilla.
3. Top with shredded cheese and fold over to make a half circle.
4. Alternatively, double amounts, cover an entire tortilla instead of half and top with another instead of folding.
5. Bake on a cookie sheet or similar until cheese melts. Serve with sour cream, guacamole and/or salsa.

Makes 1 quesadilla

1/2 small onion, chopped
2 cloves garlic, minced
1 teaspoon corn oil
1 tablespoon butter
2 tablespoons cream cheese
1 cup corn kernels
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon white pepper

1. Heat corn oil in a skillet over medium heat.
2. Add onion and garlic and saute until tender.
3. Add corn and cook until tender.
4. Mix in oregano, ground cumin and white pepper and stir in butter.
5. Stir in cream cheese until just melted and served immediately.

Makes 2 servings

1 tablespoon corn oil
1 small onion, chopped
3 cloves garlic, minced
19 ounces canned Romano beans
1 teaspoon instant coffee
2 chipotle peppers
1 tablespoon brown sugar
1 teaspoon chili powder
water

1. Heat corn oil in a skillet over medium heat.
2. Add onion and garlic and saute until tender.
3. Add instant coffee, chipotle peppers, brown sugar and chili powder and mix with just enough water to form a paste.
4. Stir in Romano beans and fry until hot. Serve with sour cream.

Makes 4 servings

There are as many ways to make a Quesadilla as there are to make a sandwich. My favorite is with goat cheese and roasted red pepper. A close second is the standard salsa, meat and cheese variety. Warm and gooey and dipped in some sour cream it's an easy fix for dinner. The Cream Cheese Corn is creamy, cheesy and corny and fits perfectly with the gooey cheese from the quesadilla. This is definitely not a low-calorie dish, but very filling and very satisfying.

I still have plenty of chipotles leftover from last night, so I thought I'd look for some recipes. I found several recipes for barbecue sauces that combined chipotle and coffee. I'd never cooked with coffee before, but have been interested in doing so ever since a friend of mine came back from Costa Rica and said that they'll use instant coffee for seasoning over drinking it. I altered the recipe to make Chipotle and Coffee Beans instead of sauce. The flavor of the coffee comes through, but it helps to develop the smoked chili flavor rather than flavoring it like an espresso shot. Very simple and very tasty, I recommend trying it some time!