Tuesday, 30 September 2014


Having recently enjoyed some cracking Quesadilla at Revolction De Cuba I thought it was time to
expand my Mexican repertoire and try and recreate these little bad boys at home. I didn't realise how simple they were to make. Simply load up tortilla with some flash fried onions and peppers and smother with cheese. Give them a little griddle to make them all toasty good and you have a great snack to serve as a meal or as part of a lully spread at your next fiesta!

Quality Quesadillas

2 Finely Diced Red Onions
3 Chopped Peppers
200g Finely Chopped Mushrooms
1 Tsp Cumin Seeds
1 Tsp Smoked Paprika
1 Tsp Fresh Thyme Leaves
Juice Of Half A Lime
6 Tortillas
200g Grated Smoked Applewood Cheese

  1. Fry the red onions in a lightly oiled pan until just starting to go soft before adding in the peppers and mushrooms. Keep trying until the mushrooms begin to go soft too.
  2. Add in the cumin, paprika and thyme and fry for another two-three minutes. Squeeze in the lime juice to taste, fry for another minute and then remove from the heat.
  3. Line a baking tray with grease proof paper and turn your oven on to its lowest heat
  4. On a lightly oiled griddle pan, place in a whole flat tortilla. The tortilla needs to be flat so make sure your pan is big enough.Spoon in 1/8 of the fried veg onto one half of the tortilla and cover with 1/8 of the cheese. Make sure sprinkle some of the cheese along the edge as this will help the quesadilla stick together.
  5. Fold over the empty half of the tortilla over the fillies half and press down with a spatula until the cheese melts, sticking the halves together and toasting the tortilla. The time depends on your oven but keep an eye on the base so that it doesn't burn.
  6. Once toasted, quickly (don't be shy) flip over the quesadilla totoast the other side. Once toasted transfer the quesadilla onto the baking tray and place in the low oven to keep warm whilst you repeat the stages again with the remaining tortilla and filing.
  7. Once all the Quesadilla are done remove from the oven and slice in half before dabbing with kitchen roll to remove any excess grease

Serve you platter of quesadilla straight to the table. You should gave a nice crunch from the peppers nestled in between all the gooey melted cheese. 
Go all out and make some salsa, guacamole or garlic mayo to slather all over them. It's proper finger food that you can get proper stuck into and won't be as greasy as they would be from a dodgy restaurant.

Now that's quality!

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