I fished through my fridge and found spinach who's days are numbered, the end of a red cabbage, some wilting green onions, and a lime that was past its prime. I also added a handful of frozen corn. For the cheese, I used grated cheddar and some feta cheese crumbles, but any cheese will do.
Chop everything up and saute in a bit of olive oil until the veggies are heated through or cooked to your liking. Squeeze some lime juice over everything, add in some cayenne for a little heat, and some sea salt.
Place one corn tortilla (four tortillas are good, too) on a pan, sprinkle with cheese, add the cooked veggies and then place a second tortilla on top.
Over medium-low heat, cook until the cheese is melted and the tortilla is slightly browned and crisped. Using a spatula, flip the quesadilla over to cook the other side.
This recipe is wide open. Some more possibilities include leftover meats, cooked potatoes, beans, root vegetables, or a mix of cheeses. A breakfast version of this is excellent. The combination of eggs, cheese, chopped veggies, and salsa are my favorite weekend-morning meal.