This recipe for quesadilla is quick to do and makes a great filling snack at lunchtime. If you want something more substantial add some Mexican style rice, black beans, a good dollop of guacamole and some sour cream on the side and bingo you will soon be satisfied. There are no accurate measurements here as it is a recipe to make using what is in the refrigerator really. If you are eating alone use 1 tortilla and fold it in half once filled
Serves 2 or 1 hungry teenager
- 2 flour tortillas
- 1 tub of salsa, shop bought or ready made
- Cheddar Cheese grated
- Optional chopped chicken or beef
You will also need
- A frying pan large enough to dry fry the tortillas
- Spread some of the salsa over one tortilla, sprinkle over evenly the chopped meat if using and the grated cheese.
- Top off with the second tortilla
- Heat the frying pan, DO NOT add any oil, Gently lift the quesadilla into the pan and dry fry for 2 – 3 mins until you start to smell the tortilla cook
- Carefully turn the quesadilla over and dry fry on the other side for another 2 – 3 mins.
- Remove from the pan and serve immediately
- Eat and enjoy!
Serving suggestions and variations
These are meant to be a snack or form of street food. You can fill them with anything, especially leftovers, so be adventurous. However try to avoid overfilling them, less is best unless you want to wear the filling or use a knife and fork to eat them with. Here are some alternatives to get you started
- Left over chilli
- Baked beans and cheese
- Leftover bolognaise sauce
- Ham, cheese and onion
- Cream cheese, chives and smoked salmon
- BBQ beans
- Curry and rice
- Cooked mushrooms
- Tuna and cheddar - this goes really well with dollop of coleslaw on the side.
We were served them with a side order of mexican rice and Park City Black beans. You could also;
- add a side salad,
- add guarcamole and sour cream
- Just eat them as they are
Quesadillas are something we first experienced after seeing them made on a cooking programme many years ago. They were a total failure for us because the recipe was too complicated and required lots of ingredients and prep. So what appeared to be a simple tasty starter became a real pain to make and was immediately abandoned. We rediscovered them whilst skiing in Park City, Utah. They were tasty, appeared to be easy to make and so we did when we got home. Our advice is; think of these as an alternative to a cheese toasty and you’ll do well.
You may also like to try the following recipes from our collection;
- Have a go at Pickled Eggs, they make a fabulous snack at any time
- Looking for a centrepiece to a buffet, this deep filled Minted Pea and Pancetta Tart will get them talking
- Banana's and toffe are a match made in heaven and Banoffee Pie with a buttery biscuit base is a real winner.