The other good part of these is that you can leave stuff out of some quesadillas while including it in others. I knew my daughter probably wouldn't eat the mango, especially if it was mixed in with the chicken and cheese, so I left it out of hers and served it on the side. (Where, yes, it stayed.)

My son was initially very intrigued by this mango dish, but after trying a slice, he said he would prefer to have his mango straight, without any "other stuff."

My husband and I both liked this, but as you know, we're easy compared to the other two. (If you're making this your main dish you may want to double the recipe, which is easily done.)

Chicken and Mango Quesadillas

Makes 2 quesadillas; serves 2-4

four (8-inch) whole wheat tortillas

Vegetable oil for brushing (about 4 teaspoons)

1 1/2 cups grated cheddar cheese

1 1/2 cups cooked chicken, shredded

1 mango, peeled, pitted and sliced

1/4 cup chopped fresh cilantro, optional

Preheat oven to 375 degrees. Brush 2 tortillas with some of the oil. Place tortillas, oil side down, on a baking sheet. Sprinkle each with half of the cheese, half of the chicken, half of the mango, and half of the cilantro. Top each with 1 tortilla, pressing to adhere; brush top with oil.

Bake quesadillas for about 10 minutes, until filling is heated through and edges begin to crisp. Using a large metal spatula, carefully turn each over and bake for an additional 5 minutes, until bottom is crisp.

Transfer quesadillas to plates. Cut into wedges with a pizza cutter. Let cheese cool sufficiently to prevent burning little tongues before serving.

Adapted from Petit Appetit: Eat, Drink, and Be Merry, by Lisa Barnes

Per serving (based on 4): 552 calories, 24 grams protein, 32 grams fat, 11 grams saturated fat, 41 grams carbohydrate, 4 grams fiber, 69 milligrams cholesterol, 693 milligrams sodium. Analysis by registered dietitian Jodie Shield.

(Photo by me)