Quesadillas are a great way to use up leftover veggies and bits of cheese. I had a couple of baked potatoes in the fridge, and some cooked portobello mushrooms, so I made quesadillas for a weekend lunch. I heated a heavy skillet over medium heat until hot. I took a large flour tortilla and topped it with some sliced potato, some of the mushrooms, and some grated cheese. On top of that I added a second tortilla. I cooked the quesadilla in a dry skillet until both sides were browned and the cheese was melted. Simple!