Stuffed Mexican Quesadillas

Whenever she misses her native Los Angeles, Vera whips up this dish for a taste of home. Called Quesadillas (ke-sa-dee-yas), these tortillas can be stuffed with things like leftover veg, beans, meat – and don’t forget the cheese! See what needs using up and get creative.

Serves 4 people


 

  • 2 tortillas (flour or corn)
  • 100 grams grated cheese
  • 250 cooked sweet potato, carrot and/or butternut squash
  • 1 tablespoon(s) thyme (fresh or dried)
  • 0.5 sliced red onion
  • 1 teaspoon(s) vegetable oil

 

  1. Place a flour tortilla in a lightly oiled non-stick frying pan and spread the cooked vegetables all the way to the edges.
  2. Season with salt and pepper and scatter with the cheese, herbs and onion.
  3. Top with another tortilla and cook over a medium heat for around 3 minutes until lightly browned.
  4. Keep checking the bottom to make sure it’s not burning.
  5. Turn once, and cook the other side until lightly browned and the cheese has melted.
  6. To make sure the fillings don’t fall out during the flip, press down on the quesadilla with a flat spatula.
  7. Transfer to a board, and keep warm while you make the others.
  8. Cut in half or into quarters to serve hot As toppings, you can use salsa, soured cream or refried beans.

Method

  1. Place a flour tortilla in a lightly oiled non-stick frying pan and spread the cooked vegetables all the way to the edges.
  2. Season with salt and pepper and scatter with the cheese, herbs and onion.
  3. Top with another tortilla and cook over a medium heat for around 3 minutes until lightly browned.
  4. Keep checking the bottom to make sure it’s not burning.
  5. Turn once, and cook the other side until lightly browned and the cheese has melted.
  6. To make sure the fillings don’t fall out during the flip, press down on the quesadilla with a flat spatula.
  7. Transfer to a board, and keep warm while you make the others.
  8. Cut in half or into quarters to serve hot As toppings, you can use salsa, soured cream or refried beans.

Ingredients

 

  • 2 tortillas (flour or corn)
  • 100 grams grated cheese
  • 250 cooked sweet potato, carrot and/or butternut squash
  • 1 tablespoon(s) thyme (fresh or dried)
  • 0.5 sliced red onion
  • 1 teaspoon(s) vegetable oil

 

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