Photography by Werner Segarra

Phoenix Home & Garden Executive Chef M. Allan Schanbacher presents five ideas for filling these easy-to-fix Mexican treats. Just scatter the ingredients on a flour tortilla, fold over and grill.


1.) POLLO EXCELENTE (Excellent Chicken)
This option calls for shredded cooked chicken. Such Mexican cheeses as Añejo Enchilado and Oaxaca lend creamy texture and fine flavor. Diced roasted poblano or Hatch chiles (seeds and skin removed) add heat and zing.


2.) CAMARON ESPECIAL (Special Shrimp)
We used shrimp, but lobster or lump crabmeat also are good filling choices. Other ingredients include sautéed sweet red pepper (or roasted red peppers), diced avocado, cilantro and Requesón cheese (a Mexican ricottalike variety).
 

3.) CHORIZO Y BATATA (Chorizo and Yam)
Crumbled cooked pork chorizo, shredded Monterey Jack cheese, cooked diced yam and chopped scallions star in this savory quesadilla. 


4.) GUAVA DULCE (Sweet Guava)
For a quick dessert or snack, try this dulce (sweet) take on the quesadilla, sans cheese. Top the tortilla with a scattering of guava paste cut into small cubes. Available in Mexican food aisles of many groceries, the sweet paste comes in a solid form and is easy to cut. Add slices of fresh, ripe pear, and sprinkle with chopped or slivered almonds.  


5.) VEGETALES DEL JARDIN (Veggies From the Garden)
Zucchini blossoms (raw petals only) play a surprise role in this palate-pleaser, along with grilled red onion, chopped cooked zucchini, and kernels of fresh corn, all topped with fresh goat cheese. The saltiness of the cheese brings out
 the flavors of the vegetables.