Quesadillas, often compared to the humble cheese toastie, offer a versatile and quick meal option. Ideal for summer or weekend lunchtimes, they allow each person to personalise their fillings and even join in the cooking process. This dish not only provides a cheese-filled delight but can also be customised with sweet fillings like grated chocolate and mashed banana upon mastering the method.
Ingredients and Preparation Time
Prepare this dish in 5 minutes, with a cooking time of 4 minutes per quesadilla, yielding 8 servings.
- 80g block cooking mozzarella
- 50g halloumi or a substitute like mild cheddar, monterey jack, or havarti, grated
- 2 fresh green jalapeños, sliced, or use jarred jalapeños based on preference
- Oil for greasing
- 8 corn or flour tortillas, approximately 15cm in diameter
- 1 tsp dried epazote or oregano (option for Mexican variety)
Cheese Selection
For the filling, choose a cheese that melts well. Cooking mozzarella, known for its rectangular blocks, is preferred over the wetter ball variety. Combining mozzarella with flavoured options like mild cheddar or halloumi enhances taste.
Grate and Mix Your Cheese
Adapt the cheese quantities to your liking and use the coarser side of a grater. Combine the grated cheeses in a bowl until well mixed.
Prepare Your Chilli Options
If you enjoy spicy flavours, slice the jalapeños into thin rings after removing the seeds. Wash your hands thoroughly afterward to avoid irritation.
Alternative Fillings for Chilli-Free Options
For those avoiding chillies, alternatives include diced peppers, halved cherry tomatoes without seeds, tinned sweetcorn, cooked potatoes or squash cubes, chopped broccoli, squeezed-out defrosted spinach, cooked chorizo, shredded ham or chicken, and even pineapple.
Prepare the Cooking Pan
Lightly grease a heavy frying pan with minimal oil, ensuring it darkens the base without excess movement. Preheat on medium-low for two minutes.
Assembling the Quesadillas
Place a tortilla in the pan, ideally a 15cm one for easier handling. Sprinkle two tablespoons of the cheese mixture near the centre, adding any extra ingredients and herbs without reaching the edges.
Fold and Seal the Tortillas
Once the cheese starts to melt, carefully fold the tortilla with a spatula, sealing the edges to encase the filling. Alternatively, layer another tortilla on top if preferred.
Cooking and Serving
Cook the folded quesadilla until its underside is golden, then flip to achieve the same on the opposite side. They are best served warm, accompanied by tomato salsa, shredded lettuce, avocado, black beans, and soured cream.
Optional Homemade Salsa
For a quick tomato salsa, finely chop a quarter of a small red onion and combine it with the juice of half a lime in a bowl. Add four medium-sized chopped tomatoes or eight halved cherry tomatoes, and stir in chopped coriander if desired.
Reporting based on coverage first published by theguardian.com.