Quesadillas
Quesadillas are often eaten fried for lunch and simply toasted on the skillet at any time. They are excellent with virtually any spicy sauce, but especially a fruity salsa made from mango, papaya or pineapple
Ingredients
- any number of corn or wheat tortillas, bought or home-made (see recent post)
- Requesón De Oaxaca or Halloumi Cheese grated
- Cheddar or any other hard cheese grated
- Whole Epazote leaves or a dusting of dried Epzote (optional) or any fresh herb that goes well with cheese such as mint or basil
Instructions
- warm up the pre-made tortillas on one "inner" side for 30 seconds on a medium hot skillet
- flip the tortillas, place the grated cheeses and herbs on one side and fold in half
- after 20-30 seconds turn the quesadilla to toast the other side and further melt the cheese. Keep warm wrapped in a clean tea-towel inside a chiquihuite, bread-basket or other similar container with a lid
- serve with your favourite salsa(s)
Notes
Quesadillas are even more delicious with and addition of
- fried onions
- sautéd mushrooms
- sautéd courgette flowers
- sautéd peppers or Jalapeño chillies
- onion marmalade
- chilli jam
- etc, etc, etc