Food & Drink
All the Quesadillas
Time to talk about one of the staples in my house. We are a bit quesadilla “crazy”. They are so versatile, so quick and so cheap that I just keep serving them up in different ways to my children. They are also a brilliant way of using up leftovers and, perhaps surprisingly, hold up pretty well in a packed lunch box too to be eaten cold at school. Once you have got the basics mastered, there is no looking back. For each quesadilla, you’ll need two large flour tortillas, the filling, a hot large pan and some olive oil. There are no limits to the filling combinations you can The filings will usually always need something melty, use. Here are some of the ones I use at home: just to glue it all together - not to mention that the translation of quesadilla is apparently “Cheesy-Dude”! Leftover chilli con carne and cheddar Simply build the quesadilla by placing one tortilla on Leftover bolognese sauce and parmesan your worktop, cover it with your choice of filling and Leftover Sunday roast and veg, topped with a little leave a border of a couple of centimetre. cheese (I love using brie with chicken) Top the filling with the other tortilla and heat up your Thinly spread tomato puree and grated mozzarella pan to a medium-high temperature. Grated cheddar, sweetcorn and cherry tomatoes Pour in a good glug of oil. Sliced cooked chorizo and feta Carefully slide the quesadilla in Lightly mashed butternut squash or sweet potato with and let the base crisp up nicely. feta Using a flat spatula, gently turn the French mustard, crispy bacon and grated Emmental quesadilla over and crisp up the cheese other tortilla. Serve immediately, cut into segments like a pizza. Camembert with red onion chutney
BBC Three Counties Radio presenter and cook, Nick Coffer 58
Please mention The Villager and Town Life when responding to adverts
