Culinary expert Richard Rubin developed this recipe as an anytime snack that's easy for dad to prepare and a hit at teen sleepovers.

Yields 6

Ingredients:

12 6-inch flour tortillas
1 lb. Monterey Jack cheese, grated
2 Roma tomatoes, thinly sliced
3 Tbs. fresh cilantro, roughly chopped
2 ripe avocadoes
2 Tbs. oil
salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F.
   
2. To assemble each quesadilla, spread a little oil on a tortilla and about 1/4-cup of grated cheese.
   
3. Place four slices of tomato, a sprinkling of cilantro and about 1/3 sliced or chopped avocado on top of the cheese.
   
4. Sprinkle a little more cheese on top of the vegetables.
   
5. Place another tortilla on top and brush its top with some oil.
   
6. Transfer to a baking tray and cook in the oven for 10-12 minutes.
   
7. Allow the quesadillas to cool slightly and then cut into quarters and serve.