Quesadillas are a versatile, easy-to-prepare hors d’oeuvre or light entree. They can be filled simply with grated cheese, or with a more elaborate filling as in this recipe. Quesadilla fillings can be quite versatile, and are often a way to use leftovers in my house, filled with leftover refried beans, taco meat, shredded chicken and whatever cheese I happen to have on hand.

Serving options make this an especially versatile party food, as well. The quesadillas can be prepared up to a day ahead. Place the filled quesadillas on a baking sheet, cover with plastic wrap and refrigerate. Quesadillas also can be grilled ahead of serving time and kept warm in a 200 degree oven. Cut your quesadillas into small triangles for a simple party hors d’oeuvre, or into larger pieces as the center of a light summer meal.

• 4 ounces cream cheese, softened
• 1 4-ounce can diced green chiles, drained
• 1 cup shredded jalapeno or pepperjack cheese
• 8 ounces lump crabmeat
• 10 10-inch flour tortillas
• 1/3 cup unsalted butter, softened, or vegetable oil

Combine cream cheese, green chiles and shredded cheese in a medium bowl. Fold in crabmeat.

Brush 1 side of each tortilla with the softened butter or oil. Spread crab mixture on half of the other side and fold other side over. Repeat until all tortillas are filled.

Heat a large skillet over medium-high heat. Cook quesadillas about 2 minutes per side, until golden. Cut into quarters and serve.

Makes 10 quesadillas.

To grill quesadillas: Heat grill on high for 5 minutes. Decrease heat to medium. Brush the outside of the tortillas with vegetable oil instead of butter, as butter tends to burn on an open flame. Cook quesadillas 2 minutes per side.