I'm still fondly remembering last night's dinner-personalized quesadillas. Before my husband got home, I cut up and sauteed onions and mushrooms, and separately, zucchini, and separately, green pepper. You could use your family's favorites, but it's very easy to keep it all vegetarian. I had used three different frying pans and left them on the stovetop. Then, when it was time to eat, each person filled his or her own quesadilla with mexican style shredded cheese and the veggies of their choice. They handed them to me and I sauteed them in the pans. It's only about 3 minutes per side, and the quesadilla gets crispy and lightly browned, the cheese melts, and the veggies reheat. Each person can top their quesadilla with sour cream, salsa or sliced avocado. I served it with salad, fried corn, and baked tortilla chips and salsa.