Here’s a quick pairing that came in handy for me recently when I needed something fast and refreshing after a long day of meetings that ran right through lunch. I forget about how easy and satisfying quesadillas are — now that I’m back in the swing of these, it may be a summer of quesadillas ahead!

All you definitely need are a stash of flour tortillas in the fridge. From there, the filling possibilities are nearly endless. This time, I used up a handful of leftover boiled shrimp and a few other odds and ends. Here’s how it took shape:

Recipe: Shrimp & Green Onion Quesadillas
Serves 2 (or 1 hungry person) as a snack

2 flour tortillas
4 medium shrimp, boiled, shelled & deveined, roughly chopped
1/2 cup grated Monterey Jack
1 green onion, chopped
1/2 to 1 tablespoon of canola oil
1/2 avocado, sliced, for garnish (or mashed with a bit of salsa for a quick guacamole)

Place the tortillas on a flat work surface and distribute the shrimp, cheese and green onion on one half of each tortilla, nearly to the edge. Then fold the other half of the tortilla over the filling.

Heat about ½ tablespoon of vegetable or olive oil in a large nonstick frying pan over medium heat. Add a quesadilla or two (whatever will fit) and cook, turning once, until filling is warmed/melted and exterior of tortilla is toasted and slightly crisped. Cut quesadilla into wedges and serve.

Wine Pairing: This is a great snack to pair with a refreshing white wine. I recently tasted the Robert Mondavi Fume Blanc and really enjoyed it!

Robert Mondavi 2007 Fume Blanc Napa Valley ($20). Crisp citrus stays focused from beginning to end, with an appealing, medium-plus palate weight and creamy texture that supports fleshy peach and melon fruit. Long, fresh finish. Ready to drink now and over the next year or two. Locate this wine online or in your area.