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This popular Mexican fast-food is full of cheese and chicken wrapped in tortillas.

Ingredients:
2 large tortillas, (corn or wheat)
1/2 cup sharp cheddar cheese; grated,
1/2 cup Monterey Jack cheese; grated,
1 cup boneless chicken; cooked and shredded,
1 clove of garlic, minced,
1/2 onion; chopped,
1/2 tomato; chopped,
1/2 cup chopped green, red and yellow peppers,
1/2 tsp chopped cilantro or coriander leaves,
Salt to taste,
1-2 tbsp butter,
Salsa as per taste.

Method:
There are two methods of preparing this quesadilla.

Method I-
In a heavy skillet, melt the butter, add garlic, onion and peppers, saute for few minutes. Add tomatoes,  cooked chicken shreds, cilantro and salt. Give it a nice stir and remove from flame. Add salsa and mix well.
Heat a griddle over medium flame. Grease it with little butter. Place one tortilla on it. Flip over after a minute. Now on this side, on one half on the tortilla (since we have to fold the tortilla), sprinkle half of cheddar and monterey jack cheese, half of the cooked mixture, spread evenly. Leave little space at the edge (to seal), apply little water and then fold the other side over this. Immediately flip the quesadilla, cook from this side for 30 seconds and then transfer it to the serving dish. Similarly prepare the other quesadilla. Using a sharp knife or pizza cutter make 3 equal size pieces of each quesadilla.

Method II-
Preheat oven to 440 D F or 200 D C. Meanwhile in a bowl combine all the ingredients. Divide this filling into two for each tortilla. Place a tortilla in a plate, spread one portion of this mixture on one half of the tortilla, fold the other unfilled side and press together to seal. Similarly prepare the other tortilla and place both on a baking tray. Bake on each side for around 5 minutes or till it turns crisp.
Using a sharp knife or pizza cutter make 3 equal size pieces of each quesadilla.

Ingredients:
4 bread slices or ciabatta bread,
1 cup grated mozzarella cheese or cheddar cheese,
1 tbsp Worcestershire sauce,
1 tbsp mustard paste,
Salt and pepper to taste,
Chilli flakes as per taste (optional),
Olive oil.

Method:
Mix together worcestershire sauce, mustard paste, salt, pepper and chilli flakes. Stir well and then add cheese to it. Now spread this cheese evenly on all the bread slices.
You can choose to fry these or grill them. For frying heat olive oil in a pan and fry these bread slices or grill the bread till it gets toasted and cheese turns golden brown. When done, cut each toast into 4 fingers and serve with cheese dip or chilli sauce.

Ingredients:
For the fritters-
3 large potatoes, boiled, peeled and mashed,
1 onion; grated or very finely chopped,
1 large carrot; finely grated,
3/4 tsp red chilli powder,
1/2 tsp roasted jeera (cumin) powder,
Juice of 1 lemon.

For the covering-
1 cup gramflour (besan),
2 tbsp rice flour,
1 tbsp cornflour,
1/2 tsp baking powder,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
2 tbsp hot oil,
Water.

Other-
Vegetable oil for deep frying.

Method:
Mix together all the ingredients for the fritters and set aside. In a large mixing bowl combine the ingredients of covering (add water as required) to prepare a dipping batter similar to pakodas/bhajis. Heat oil for deep frying in a kadhai (wok) on medium-high flame. When oil is hot reduce the flame to medium. Then take small amount of the fritter mixture, roll on your palms to give it an elongated shape. Then dip it into the batter, coat properly and drop into the hot oil. Fry these fritters in batches and serve hot as snacks or appetizers with your favorite sauce or chutney.

Ingredients:
For the Salad-
2 cups garbanzo beans or chickpeas; tinned or dry beans, soaked overnight and boiled in salted water till soft,
1 onion; chopped,
1 tomato; chopped,
1 green pepper (capsicum); chopped,
Chopped cilantro or coriander leaves to garnish.

For the Dressing-
2 tbsp Olive oil,
2 green chillies; finely chopped,
2 tbsp lime juice,
3/4 tsp or as per taste - chat masala, (optional)
1 tsp roasted and ground cumin,
Salt to taste,

Method:
Mix together all the salad ingredients in a large bowl. Then mix together all the ingredients for the dressing in another bowl and then pour over the salad. Toss well.

Serve as a snack with tortilla chips, potato chips, potato wedges or simply as is.

Ingredients:
500 gms or 1 pound shrimps or prawns; peeled (leave the tail on) and deveined,
8-10 cloves garlic; minced,
1/4 cup olive oil,
1 tbsp red wine vinegar,
2 tbsp tomato sauce,
1/2 tsp dried rosemary,
2 tbsp fresh basil; chopped,
Salt to taste,
Oil for greasing.

Method:
In a large mixing bowl, mix together olive oil, vinegar, tomato sauce, rosemary, basil, salt and give them a stir. Then add the shrimps and coat them well in this marinade. Refrigerate this for around an hour.
When ready to prepare, heat the grill on medium heat for few minutes. Then arrange the shrimps onto the greased skewers, brush remaining marinade on them. Now grill the shrimps for 3-4 minutes on each side.

NOTE:
This recipe can be prepared without marinating if you are in a hurry. But when you marinate any fish all the flavors are absorbed by the fish well.