quick quesadillas
How to make quick quesadillas recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
200 g (7 oz) refried beans
8 soft flour tortillas
25 g (1 oz) jalapeño pepper slices, drained and chopped
1 large tomato, deseeded and diced
150 g (5 oz) Cheddar cheese, grated
2 spring onions, sliced
1 tablespoon finely chopped fresh coriander (optional)
100 ml (3½ fl oz) soured cream, to serve (optional)
Method:
Spread the refried beans over 4 of the tortillas. Top with the jalapeño slices, diced tomato, grated cheese, spring onions and chopped coriander, if using. Cover each one with another tortilla to make 4 quesadillas.
Toast the quesadillas, one at a time, in a large ridged griddle pan set over a medium-high heat for about 30–60 seconds on each side, until lightly browned and the cheese inside has melted.
Cut the quesadillas into quarters and serve immediately with soured cream, if using.
For spicy bean burritos, spread the refried beans over all 8 tortillas, then top with the jalapeño slices, 2 large, diced tomatoes, 1 cored, deseeded and chopped red pepper and the sliced spring onion.
Tuck in the ends and roll each tortilla tightly, then place in a snug-fitting ovenproof dish. Pour a 300 g (10 oz) jar hot Mexican salsa over the tortillas, then dot with small spoonfuls of soured cream and sprinkle with the cheese.
Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until hot and bubbling. Serve hot with shredded iceberg lettuce and the chopped coriander, if using. Total cooking time 30 minutes.
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