When I asked Andy what he wanted for lunch today, he asked for ‘something small’ (he’s had a bad tummy for a few days) and my first thought was……….Quesadillas……………….mmmmm, Mexican toasties…………….fast, delicious…………..
- 300g pack of Old El Paso Corn Tortillas
- 100g Dutch Edam cheese, grated
- 50g Bavarian smoked cheese, grated
- 1 sweet red pepper, finely sliced
- 1 red onion, diced small
You will also need a large frying pan.
First of all, make sure that your frying pan in clean with no oil in it – you won’t need any. Place the pan on a ring and allow it to get very hot. Mix the cheeses, the red pepper and the red onion together in a bowl.
Place a corn tortilla in the frying pan and scatter a handful of the cheese mixture over the top, making sure that it doesn’t go too near the edges.
Place another corn tortilla on top and leave until the cheese has started to melt and the underside of the first tortilla has darkened. Use a fish slice to flip the tortillas over and cook until the second tortilla has also darkened.
The cheese interior will now be nicely melted so all you have to do is place it on a plate and cut into quarters. It shouldn’t take more than 2 or 3 minutes in total, so I’d suggest eating it before making another one or else the cheese could go a bit rubbery.
One pack of tortillas will make 4 quesadillas. How many you scoff is entirely up to you 
Quesadilas are always great. Quick, but such a treat
Totally agree – sometimes I wonder why I don’t make them more often.
we have just had them for supper in the garden Mmmmmmmmmmmmmmmmmmmmm yummy was the verdict !!!