My refrigerator is getting stuffed with leftovers - few chappathis, potato podimas that I made the other day, cheese that is approaching expiry date etc. etc...What will I make with all these? How about an Indo-Mexican Quesadilla as evening snack/appetizer? Sounds interesting huh! Well, the preparation was very easy; place the bottom chappathi on the grill, layer it with grated cheese (I used a mix of monterey jack and sharp cheddar cheese), potato podimas, then again grated cheese. Place the top chappathi, grill for 2-3 minutes until the cheese melts, then turn over and grill for another 2-3 minutes. Make sure the grill is set at low heat so that the chappathi won't get burnt. Ta-da... the vegetarian quesadilla is ready! Cut into quarters with a pizza cutter and serve with salsa or sour cream (or eat as such!). Though rustic looking, it tasted delicious!