These quesadillas were described by my 5 year old son as ‘awesome’ (a word normally only used to describe lego creations). They take just 15 mins and are really versatile. Quesadillas originate from Mexico and are made by putting a tortilla wrap in a frying pan, sprinkling on cheese and vegetables (and plenty of other possible ingredients), then topping it with another tortilla. Once cooked and crispy on both sides they can be cut in to portions. This recipe uses red pepper, spring onion, cheddar cheese and dried herbs but you could also use: other cheeses (such as goats cheese or red leicester), chorizo, ham, cooked chicken, mushrooms, tomatoes, fresh coriander or fresh chilli. Mumsnet even has a breakfast quesadilla recipe with sausage, scrambled egg, cheese and tomato inside. And we ate the two leftover tortillas the next day with grated cheese, grated apple and a little grated broccoli, for a savoury/sweet snack. You can buy gluten-free tortillas.
Pile the cooked and cut quesadillas on to a plate so people can help themselves, and eat alongside avocado slices, guacamole and/or sour cream. To make a quick guacamole mash avocado then add garlic, salt and pepper and olive oil. And finely chopped tomatoes, chilli and coriander if you have them (not essential though). A beer is a pretty good accompaniment too!
Any leftover tortillas can be folded and frozen in freezer bags then taken out to defrost a few hours before needed. For an alternative and equally tasty tortilla recipe try these veggie mince cups: https://katielovescooking.wordpress.com/2016/01/21/veggie-mince-cups/
Quesadillas (serves 4)
6 flour tortilla wraps
1/2 red pepper, finely chopped
4 spring onions, finely chopped
100g cheddar cheese, grated
Dried herbs or roughly chopped fresh coriander
Place a tortilla wrap in a medium hot, dry frying pan (no oil needed). Sprinkle over 1/3 of the grated cheese, 1/3 of the chopped pepper and 1/3 of the chopped spring onions plus a sprinkle of herbs. Once the cheese is melting place another tortilla on top, pressing it down pretty hard. Keep checking the underneath of the bottom tortilla and once it’s golden brown, flip the whole thing over so the other tortilla can brown. Once the other side is cooked take the whole thing out, place on a plate and cut it in to 6-8 portions (a pizza cutter is easiest but a sharp knife is fine).
Repeat this process two more times until everything is cooked. Eat the quesadillas piled on a plate and alongside chopped avocado/guacamole/sour cream. I like to dollop the guacamole on top of the quesadilla portion. Delicious!