Quesadillas

26. Feb, 2016

I find these delightful wedges, which originated in Mexico, make the perfect starter. Today I made two versions, a mushroom one and a chicken one. You could actually use any filling you like. I find that as long as you have the onion and pepper mix and the cheeses, you can then add anything you like. I have made them with bacon, ham, roasted vegetables, avocado, and cooked lamb mince and fresh coriander.

Ingredients

Tortilla wraps (I buy mine), chopped onion and red pepper, chopped garlic, sliced mushrooms, sliced cooked chicken breast (I used a rottiserie chicken), grated cheddar and mozarella cheese.

Fry the onion and peppers in a little oil and butter. When the onion has softened and turned light brown, add the garlic and mushrooms, season with salt and pepper, and fry until the mushrooms are cooked. Melt a little butter in a non-stick pan and place one wrap in the pan. Top with some cheese, then the onion and pepper mix, then the chicken. Top with more cheese and place another wrap on top. When the bottom wrap has browned, carefully turn the whole quesadilla over using a spatula underneath and your hand on top. Cook until the bottom wrap has browned. Slide the quesadilla onto a cutting board and slice into wedges. Serve with a fresh salad.

P.S. Whatever filling you choose, always have two layers of cheese. Start and end with a cheese layer.