Quesadillas are essentially the Central American toasted cheese sandwich! We make many versions of it at home, depending on what is in the fridge. Our children love plain cheese quesadillas or quesadillas filled with chicken or a little spinach (very handy as you can sneak it in almost unnoticed to greens-wary little ones). These are perfect for a snack or TV supper, and they are great for grown-ups too. I quite often have guacamole and tomato salsa with mine, as they do in Mexico, or else for a very fast sauce try Crème Fraîche with Sweet Chili. Not all children like chile, but one of our boys actually likes it, so I sometimes leave it in for him.
Total Timeunder 15 minutes
Recipe Coursemain course, snack
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, crisp, hot & spicy, savory
Type of Dishsandwich
- 2 wheat flour tortillas
- 4 oz cheese (I like a mixture of Cheddar, Gruyere and mozzarella), grated
- 1 scallion, trimmed and sliced (optional)
- ½ green or red chile, deseeded and chopped finely (optional--chiles can be very hot!)
Heat a frying pan slightly. Place one tortilla in the pan and sprinkle with all the grated cheese, the sliced scallion and chile, if using. Cover with the other tortilla and press down with a spatula or your hands. The cheese will have started melting at this stage and the tortilla on the bottom should be golden brown. When it is, carefully turn it over and then cook the other side for another couple of minutes, until it is golden and all the cheese has melted. Transfer to a board and cut into wedges. Serve immediately on its own or with Crème Fraîche with Sweet Chili or Tomato and Cucumber Salsa.
Quesadillas With Chicken:
Make as for the basic quesadillas, but add 3 oz shredded cooked chicken with the grated cheese.
Quesadillas With Spinach:
Make as for the basic quesadillas, but add one handful of baby spinach leaves (½ oz) with the grated cheese.
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2006 Rachel Allen