Serves: 1
How much does it cost? This cost me less than 50p per person
What are the benefits? The wholemeal tortillas are high in fibre, the fillings are low in sugar, and it’s a great takeaway alternative
Mexican food is the best, isn’t it?!
I’m a lover of enchiladas and, damn, in my eyes a world without guacamole isn’t worth living. My cooking hasn’t stretched too far into the cuisine yet (mostly because I can’t resist over-stuffing burritos to the point that they physically won’t wrap and it basically ends up as rice, chicken and salsa slopped on a tortilla plate…)
I did recently try making my own version of quesadillas which, as it turns out, is super easy! You can fill them with whatever you like which makes them hugely versatile and you can spend as much, or as little, as you want.
The whole thing honestly takes about five minutes (ten at a stretch!) which is perfect for when you can’t really be arsed to cook.
I’ve chosen fillings that I always tend to have at home but, of course, you can absolutely swap these for pretty much anything you like, so it’s convenient as well as being tasty, quick and easy. What more could you want?!
INGREDIENTS
2 Wholemeal Tortilla Wraps
25g Grated Cheese (low fat if you can)
2 Mushrooms, Sliced
1/2 Medium Onion, Chopped
SEASONING
This really depends on what you put into the quesadilla. With mine, which was made with cheese, onion and mushroom, a touch of mixed herbs gave a nice extra touch, but feel free to play around with your options.
So, this is how I did it…
1. Heat up a large frying pan and placing one tortilla straight on there, no oil or cooking spray needed.
2. Sprinkle the grated cheese and the rest of your fillings across the entire surface of the tortilla, being careful not to overdo it with a mountain of toppings. If you’re a feeder like me then just watch out for that!
3. Once the cheese begins to melt, it’s probably about time to whack the second tortilla on top.
4. Then it’s just a simple (ha ha HA!) case of flipping the tortilla over with a spatula so it cooks on both sides. Yes, some of the filling will probably fall out. Yes, there’s a good chance it will get a little messy. But hey, practise makes perfect and it’s a great excuse to just keep making yummy quesadillas!
5. Give them a couple of minutes on each side, making sure the bottom of each tortilla doesn’t burn, and then slide it out of the pan with a spatula, slice into quarters and dig in!
Tips & Tricks
- You don’t even really need two tortillas for this – use one, sprinkle the toppings over only half, and then fold it over. Ta-da! 👏
- Obviously, a quesadilla would be bloomin’ marvellous dipped into some traditional dips to go alongside it. If you can make up some salsa, guacamole or sour cream (or buy some from the shops, who’d know the difference?) I promise you won’t regret it! 🥑
- I know I’ve already said this, but this recipe truly is so versatile – so use your imagination! But make sure whatever you put into the quesadilla cooks thoroughly. Safety first, kids. ⚠
#ThisGirlEats 