The Homemade Quesadillas Recipe Almost any filling works for quesadillas: try substituting chicken, ham, Gruyère cheese, or mushrooms.
For the spiced beef and tomato filling:
1 tbsp extra virgin olive oil
6oz (150g) good-quality ground beef
pinch of hot cayenne pepper
sea salt
freshly ground black pepper
small handful fresh flat-leaf parsley, chopped
2 tomatoes, diced
2oz (50g) Cheddar cheese
For the avocado, scallion, and chile filling:
4 scallions, finely chopped
1–2 fresh jalapeño chiles, seeded and chopped
juice of ½ lime
½ avocado, sliced
2oz (50g) Cheddar cheese
For the tortillas
2 tbsp oil
4 tortillas,
Method:
1 For the beef filling, heat 1 tablespoon of the oil in a frying pan, then cook the beef with the cayenne pepper over medium heat for 5 minutes, or until no longer pink. Reduce the heat and loosen with a little hot water. Season, and cook for 10 minutes, until the beef is cooked through. Stir in the parsley.
2 For the avocado filling, place the scallion, chiles, and lime juice in a bowl. Season and mix. Set aside for 2 minutes.
3 Heat half the oil for the tortillas in a non-stick frying pan. Cook 1 tortilla for 1 minute, or until lightly golden.
4 Spoon the beef mixture over. Scatter over the tomato and cheese, then top with the other tortilla, pressing it down with the back of a spatula to sandwich the two.
5 Scoop the quesadilla up, carefully turn it over, and cook the other side for another minute, or until golden. Slice in halves or quarters, and serve.
6 Heat the remaining oil in the frying pan, then cook 1 tortilla for 1 minute, or until golden.
7 Scatter over the avocado, leaving a little space around the edge, spoon on the scallion mixture, and sprinkle with the cheese. Continue as in step 3.
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| Homemade Quesadillas |
