Quesadillas are so easy to make, I can’t believe we’ve never tried them before – especially since we have Mexican food every couple of weeks. We made potato and chorizo ones, but I’ll outline a couple of possible alternatives at the end.
This is a simplified version of a recipe in Mexican Food by Wahaca-founder Thomasina Miers. Feeds 4.
- 4 large, plain flour tortilla wraps
- 200g chorizo – whole not sliced
- 1 ball mozzarella cheese, torn into chunks
- 4 large handfuls of grated cheddar cheese
- 1 onion, chopped
- 1 clove garlic, chopped
- 500g potato
- fresh thyme
- olive oil, salt, pepper
Peel and cut the potato into 1cm cubes. Fry until soft, then set aside. In the same pan, fry the onion until soft, then add the garlic and cook for another couple of minutes. Cut the chorizo into chunks, put the potato back in with the thyme and fry for several minutes until everything combined and the potatoes have taken on a glorious reddish hue.
Spread a quarter of the mix on half a wrap, and add the cheese. Fold it over and squish down flat so you have a semi-circle. Brush with olive oil and cook on a hot griddle for a minute or two, flipping over and cooking both sides until the cheese melts. They will have pleasing scorch lines on them from the griddle and be slightly crisp and crunchy. Cut the half moon in to 3 or 4 wedges and serve – we had them with salsa, slaw and guacamole.
We also made a pescatarian version with prawns, smoked paprika and a dollop of pibil chilli sauce. Plenty of scope for veggie alternatives too – I’d like to try making them with squeaky cheese (aka halloumi).
No photos as they didn’t hang around long enough to snap. Delicious, quick & easy!