This is the kind of dinner I spend the day fantasizing about (and it just so happens to be what I've always wished poolside snack shacks would serve): freckled tortillas filled with just as many sautéed greens as strings of melty cheese—because as much as I love a cheesy quesadilla, I don't love dodging spurts of grease. <br /> <br />Sauté the hearty greens of your choice (kale, mustard, dandelion, collards) with shallots, chile flakes, and jalapeños. Then warm your tortillas—I prefer the texture and flavor of corn, though flour tortillas are generally more pliable and, in most parts of the US, available in larger sizes—and sprinkle the cheese on top. <br /> <br />Neither feta nor cheddar is traditional, per se, but I like the mix of something crumbly and salty with something sharp and oozy. For a similar effect, you could use cotija and Monterey Jack, or queso fresco and queso Oaxaca, or—why the heck not—goat cheese and Gruyère. When the cheese starts to soften, spoon the greens on top, slap one side of the tortilla over the other, and cook, flipping once, until the tortilla is browning and the cheese is melted (if you're lucky, it'll pull apart in gossamer strands as soon as you bite in). <br /> <br />Slightly adapted from Russ Parsons via <a href="http://www.seriouseats.com/recipes/2011/01/dinner-tonight-quesadillas-stuffed-with-greens-feta.html">Serious Eats</a href>.

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