This "new wave" quesadilla adds a little Italian style to the old Tex-Mex reliable. Instead of queso blanco, I've used mozzarella, which pizza lovers know melts beautifully, and created an olive-and-caper tomato "salsa" that brings to mind the zesty Italian condiment, olivada. Grill the quesadillas to order as you need them, so they don't wait around and get cold.

Tomato Olivada

6 ounces black Mediterranean olives, such as Kalamata, pitted and coarsely
chopped (1/2 scant cup)
6 ounces sun-dried tomatoes in oil, drained, coarsely chopped
1 large roasted red bell pepper, peeled, seeded, and cut into 1/4-inch dice
2 tablespoons imported capers, rinsed, chopped if large
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano (or more basil)
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste (or 2 anchovy fillets, minced and mashed to a paste)
1 garlic clove, minced and mashed to a paste with a sprinkle of salt
1/4 teaspoon crushed hot red pepper flakes, or to taste

12 (8-inch) flour tortillas
1 1/2 cups (6 ounces) shredded mozzarella cheese

2. Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash and you can hold your hand over them for about 3 seconds. (The coals should be medium hot.) For each quesadilla, place l tortilla on a work surface, sprinkle with 1/2 cup cheese, and top with another tortilla.