Quesadillas are quick and tasty snacks that are nice on their own, or make a Mexican starter, lunch or dinner, with guacamole, salsa and sour cream. One or two with salad is a perfectly acceptable lunch or dinner. They also make a nice side with a salsa-flavoured tomato soup.
Serves 1. Prep: 3 minutes. Cooking: 5 minutes.
Stores: Nope. It doesn’t. Eat at once.
- Frying pan
- Chopping board (optional)
- Cheese grater/knife
- 1 tortilla
- A handful of cheese (up to 20 grams)
- Heat the pan on a medium heat.
- Put the tortilla on a chopping board or other clean surface.
- Sprinkle it with the cheese, leaving a good inch at the edge free to avoid it running out when it melts.
- Fold the tortilla double, and then fold in half.
- Put the triangle into the frying pan and fry on each side until crispy and brown (but ideally not black), three-four minutes usually does it.
- Mix a table spoon each of chopped red pepper and sweet corn to the cheese.
- Sprinkle mild, finely chopped chillies and coriander onto the cheese before folding and cooking.
- Don’t bother with cheese at all but put in a tablespoon of leftover chilli, re-fried beans or vegetable stew.
- If making several, put in an oven dish, and cook on high heat (200C) in the oven for 15 minutes.
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