In the house where I grew up, we ate grilled cheese sandwiches all the time, but nary a quesadilla. Maybe it was a Northeast thing, but more likely, it was a my mother never heard of quesadillas thing. My own pantry always holds enough fixings for these simple Mexican grilled cheese sandwiches, a go-to meal on busy days. Most often I use Joseph's low-carb oat bran tortillas -- the gorgeous orange ones in these photos are habañero-lime tortillas from Trader Joe's -- and my friend Lucia keeps me supplied with her homemade peach salsa. Newman's Own peach salsa from the supermarket, or Trader Joe's peach salsa, will be fine substitutes that add a bit of fruity heat. Here's my secret to great quesadillas: tuck a few teaspoons of the salsa inside, and cook them on a dry griddle, to keep them from being greasy on the outside.