Each of our quesadilla recipes below serves 2 as an easy snack
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Ingredients
- Use shop-bought flour tortillas for a quick shortcut
Chorizo and red pepper quesadillas
- Put 50g grated mozzarella in a bowl with 50g diced chorizo, 1 diced roasted red pepper from a jar and a handful of chopped coriander.
- Toss together and season then spread over a flour tortilla.
- Top with another tortilla then slide into a hot non-stick frying pan.
- Cook for 2-3 minutes then flip over and cook the other side until the cheese is melting and the filling hot. Cut into wedges.
Sweet potato and feta quesadillas
- Prick a small sweet potato all over, then microwave for 8-10 minutes or until tender.
- Peel, then cut into 1cm-thick discs.
- Mix 2 tsp chipotle paste with 1 tbsp mayonnaise, then spread over 2 flour tortillas.
- Sprinkle 50g crumbled feta over one tortilla, followed by the sweet potato and some chopped rosemary.
- Top with the other tortilla then slide into a hot non-stick frying pan.
- Cook for 2-3 minutes then flip over and cook the other side until the cheese is melting and the filling hot. Cut into wedges.
Smoky bean, cheese and spinach quesadillas
- Heat a little olive oil in a pan then add 2 chopped spring onions.
- Cook until soft, then stir in 1⁄4 tsp ground cumin and 1⁄4 tsp smoked paprika.
- Add 1⁄4 of a tin of drained kidney beans and 2 handfuls of chopped spinach, and cook until the spinach is wilted (turn up the heat to cook off any liquid).
- Grate 50g smoked cheese and sprinkle 1/2 over a flour tortilla.
- Spread the bean mix over then top with the rest of the cheese.
- Top with another tortilla then slide into a hot non-stick frying pan.
- Cook for 2-3 minutes then flip over and cook the other side until the cheese is melting and the filling hot. Cut into wedges.
Breakfast quesadillas
- Heat a knob of butter in a pan, tip in 2 beaten eggs and stir until scrambled.
- Slice 1⁄2 an avocado and scatter over a flour tortilla.
- Top with the scrambled eggs, 4 chopped cherry tomatoes, 25g of grated cheddar and 2 chopped pickled jalapeños.
- Top with another tortilla then slide into a hot non-stick frying pan.
- Cook for 2-3 minutes then flip over and cook the other side until the cheese is melting and the filling hot. Cut into wedges.
