Quesadillas, pronounced ‘kay-sa-dee-ah’, means “little cheesy thing”. I don’t need a reason beyond this to love them but they also happen to be varied, delicious and easy to make. My kids think Quesadillas are Mexican cheese toasties and it’s not a bad description. The basic idea is a flour tortilla filled with your choice of veggies and/or meat sprinkled with cheese then folded and warmed. Corn and roasted pepper quesadillas is my go-to recipe for a quick lunch or dinner served with some sour cream and salsa for dipping.
Serves 2 Kids
2 flour tortillas
1 tsp of vegetable oil
1 cup of grated mozzarella or red Leicester
2 chopped spring onions
1/2 a roasted pepper (jarred)
(Adult version add 1 tbsp of pickled jalapenos and a dash of hot sauce)
- Get all your ingredients chopped and ready to go so that you pop them all into the pan at the same time. Put the oil in a large frying pan over a medium/high heat and swirl the pan to spread out the oil.
- Put one tortilla into the pan and sprinkle 1/4 of the cheese over one half of the tortilla. Add half of all the other ingredients then sprinkle over another 1/4 of cheese. Fold the empty half over the filling and press down with a spatula.
- Put the other tortilla in the pan next to the first one and fill the half touching the pan with all the ingredients as above then fold. Cook for 4 mins then gently turn over each quesadilla and cook for 3 mins more. Once the cheese has melted remove from the pan and cut into quarters. Serve with salsa and sour cream.