Quesadilla de la Oficina
Place two 10-inch flour tortillas (preferably whole grain) on a work surface. Sprinkle all over with 2 to 3 ounces grated cheese, such as Gruyère, Fontina, or Cheddar. On one half of each tortilla, evenly sprinkle 3 ounces leftover cooked meat (steak, pork tenderloin, or chicken) cut into thin strips. Divide 1 cup roasted or cooked vegetables, such as winter squash, onions, mushrooms, peppers, and carrots (slice vegetables if they are in large pieces), and spread evenly over meat. If desired, add pickled jalapeños. Fold tortillas over to make 2 half-moon-shaped quesadillas. Wrap tightly in foil to hold together. When ready to eat, remove from foil, place on a plate, and heat in microwave oven until cheese melts (about 1 to 2 minutes), turning once. Don't overdo the microwave time or the tortilla will toughen. If a toaster oven is available, use it instead, and heat quesadillas until golden brown and cheese is melted, about 5 minutes. If desired, serve with salsa of your choice on the side, and a green salad. Makes 2 servings.