This quesadilla recipe is so quick and easy that you could easily make it the night before – or even in the morning if you allow yourself an extra 10 minutes (that's all it needs!). Quesadilla in its simplest form in tortilla with cheese, but you can use almost any combination of vegetables, beans and/or meat as filling, making it extremely versatile. This recipe is vegetarian, but if you'd like to use up some roast chicken or beef leftovers, simply add them at the same time as the vegetables.
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How to make quesadillas
For this quick and easy lunch recipe for 2-3 people, you will need:
- Two large tortillas
- A tin of kidney beans, drained
- Mature cheddar cheese, grated, 200 grams
- A red onion, finely chopped
- Tinned chopped japapenos, 80 grams
- Fresh coriander, a small bunch, finely chopped
- Olive oil, a little, for brushing
1. In a large skillet or non-stick griddle pan, heat the tortilla for 30 seconds. Flip over.
2. Cover one half of the tortilla with the grated cheddar, kidney beans, onion, coriander, and jalapenos. Fold the tortilla over so that the top half covers the filling. Press down gently. Brush the outside very lightly with the olive oil. Don't overdo it, or the end result will be greasy. After about a minute, carefully flip the folded tortilla over. Cook for a further minute.
3. When the tortilla is beginning to go nice an golden, take the pan off the heat. Transfer the tortilla onto a chopping board, rest for a minute or two, then cut carefully into three parts.
4. Repeat the process with another tortilla – you now have six quesadillas, enough for two-three lunch portions.
Tip: If you don't like spicy foods, skip the jalapenos and use red or green bell peppers instead. If, on the other hand, you do like the heat, add a bit of hot salsa to your filling.