The Mexican equivalent of a cheese toastie, but even quicker to make, these are the perfect summer holiday or weekend lunch, because everyone can choose their own fillings and help cook. Plus, this recipe is just a jumping-off point – once you’ve mastered the method, you can fill them with anything you like … grated chocolate and mashed banana are pretty good!
Prep 5 min
Cook 4 min each
Makes 8
80g block cooking mozzarella
50g halloumi, or mild cheddar, monterey jack or havarti, grated
2 fresh green jalapeños, cut into rounds or a jar of them (optional, see step 4)
Oil, to grease
8 corn or flour tortillas, about 15cm in width
1 tsp dried epazote or oregano, preferably Mexican (optional)
To serve
Tomato salsa
Iceberg lettuce, shredded
Avocado, cubed or sliced
Black beans
Soured cream
1 Choosing your cheeses
You need something that melts well, and cooking mozzarella – the kind that comes in big rectangular blocks – is ideal (the kind that comes in balls is a bit too wet). You could just use all mozzarella, but I like to mix it with something with a bit more flavour, like a mild cheddar, or salty halloumi.
2 Weigh out and grate the cheese
It doesn’t have to be precisely the amount I’ve suggested, and you might like to add more of one than the other. Use the coarse side of a grater to shred both cheeses (unless they’re already grated, of course). Put the cheese in a bowl and stir until well combined.
3 Prep the jalapeños …
If you like chilli, then carefully cut the jalapeños into thin rings. Use a knife, or a teaspoon to scoop out any seeds from the middle. Make sure you wash your hands well after touching them, and don’t rub your eyes or any bits of skin while you’re doing this!
4 … unless you’re chilli-averse
If you don’t like chillies, there are lots of other things you can put in instead eg bite-size pieces of pepper, cherry tomatoes cut in half with the seeds scooped out, drained tinned sweetcorn, cubes of cooked potatoes or squash, finely chopped broccoli, defrosted spinach with all the water squeezed out, cooked chorizo, shredded ham or chicken etc … even pineapple!
5 Ready your pan
Brush the base of a heavy frying pan with very little oil; just enough to make the inside look a bit darker, but not so much that it moves around when you tip the pan. Put on a medium-low heat and leave to heat up for about two minutes.
6 Load up your tortillas
Lay a tortilla into the pan; look for the slightly smaller ones, about 15cm in diameter because they’re easier to fold. Sprinkle with about two generous tablespoons of the cheese (but don’t go right up to the edge, leave a gap) and then add a scattering of any extra ingredients and the dried herbs, if you’re using them.
7 Cook the quesadillas
When the cheese begins to melt, use a spatula to carefully fold the tortilla in half so the cheese is now on the inside; it will be hot. Press down around the edge with the spatula to help seal it. (Alternatively you can just add another tortilla on top if that feels easier.)
8 Get them golden
Continue to cook until, when you carefully lift up the tortilla to look underneath, it’s golden on the bottom, then turn it over and cook until golden on the other side. Eat them as soon as they’re cool enough; I like them with tomato salsa , shredded iceberg lettuce, avocado, black beans and soured cream.
9 (Maybe) make your own salsa
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To make an easy tomato salsa, carefully cut a quarter of a small red onion into little pieces. Put in a bowl and squeeze over the juice of half a lime. Chop four medium tomatoes, or eight cherry tomatoes and add to the bowl. Roughly chop a small bunch of coriander, if you like it, and stir in too.
