Cheese quesadillas
Flour tortillas folded over melting Monterey Jack, spring onion and green chilli, cooked in a pan until crisp, golden and gooey inside.
Method
- 1
Mix the cheese, spring onions, chilli and coriander in a bowl.
- 2
Lay the tortillas flat and spread the cheese mixture over one half of each, leaving a 1 cm border.
- 3
Fold the empty half over and press down gently.
- 4
Heat a large frying pan over medium heat and brush it lightly with melted butter.
- 5
Cook two quesadillas at a time, pressing with a fish slice, until golden underneath and the cheese starts to melt.
- 6
Flip them and cook until the second side is golden and the cheese has fully melted.
- 7
Keep them warm on a tray in an oven at 100°C while you cook the rest the same way.
- 8
Cut each quesadilla into three wedges and serve with sour cream and salsa.
Notes
- Medium heat gives the cheese time to melt before the tortilla burns.
- Add a spoonful of black beans or shredded cooked chicken, but keep the filling thin so it heats through.
- In much of Mexico quesadillas are made with corn tortillas and stretchy Oaxaca cheese, which you can use here too.
Equipment
Box grater, Mixing bowl, Large frying pan, Fish slice, Baking tray