- Serves: 4-8
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus standing
- Effort: easy
- 1 Serrano chilli, (optional)
- 8 x 15 cm flour tortillas
- 200 g mozzarella, or Monterey Jack cheese, cut into small strips or grated
- 1 avocado, diced (optional)
- mashed potatoes, (optional)
- mango, diced (optional)
Tips and Suggestions
These folded flour tortillas with cheese filling, characteristic of the cooking from the North of the country, are the Mexican version of toasted sandwiches. They are great as a quick snack, with a bowl of soup or served as an appetiser. Quesadillas should be served as soon as they are cooked otherwise they will become chewy. They won't keep once cooked but if catering for large numbers of people they can be prepared in advance, filled and folded ready to cook.
Try spreading a thin layer of salsa or cebollas en escabeche on tortilla before adding the cheese, or adding a small amount of barbecued chicken, a few prawns, some slices of fresh mango or avocado before folding the tortilla in half.
1. Secure the chilli on a long handled metal skewer and roast it over the flame of a gas burner until the skin blisters and darkens, but do not allow the flesh to burn.
2. Alternatively dry fry in a griddle pan until the skin is scorched. Place in a polythene bag for 20 minutes and then peel off the skin. Remove the stalk and seeds and cut into 8 thin strips.
3. Heat a large frying pan or griddle over a medium heat.
4. Place a flour tortilla in the pan, sprinkle some cheese and a strip of chilli (if using) on one half of the tortilla. At this point you can add any of the other optional ingredients.
5. Fold over the tortilla on top of the filling and press gently. Allow to cook for 1 minute, turn and cook the other side for 1 minute.
6. Remove from the griddle and cut into 3 triangles or 4 strips and serve immediately with ranch salsa or cebollas en escabeche.
7. Repeat with the remaining tortillas.
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