This is the dinner I make when the fridge is looking bare or I can't be bothered to think of anything else to make for tea. It can be adapted to use up whatever you have in the fridge and if you have a bit of time and are feeling very frugal you can even make the flour tortillas which I did on this occasion. I regularly make extras of these and take the leftovers for lunch.
I used this delicious magazine recipe for the flour tortillas. I found them very easy to make and by placing a clean tea towel on top of the cooked tortillas they will stay soft.
I used this delicious magazine recipe for the flour tortillas. I found them very easy to make and by placing a clean tea towel on top of the cooked tortillas they will stay soft.
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To make 4 servings of the actual quesadillas have a rummage in the fridge and see what you can find. You need:
- grated cheese about 200g
- any fresh herbs - coriander or basil work well
- any vegetables or salad items - spring onions, peppers, mushrooms, courgettes
- 8 flour tortillas
- grated cheese about 200g
- any fresh herbs - coriander or basil work well
- any vegetables or salad items - spring onions, peppers, mushrooms, courgettes
- 8 flour tortillas
Method:
- Very lightly grease a frying pan and gently heat.
- Place one of the tortillas into the pan and scatter on the herbs, vegetables and cheese.
- Add on top another tortilla and allow the cheese to melt. Make sure the heat isn't too high so that the bottom tortilla doesn't burn.
- Once the cheese has melted and the bottom tortillas has shrunk slightly, carefully flip the tortillas sandwich and gently cook on the other side.
- Slide the cooked tortilla onto a plate and cut up into quarters and serve with salad.
I'm entering this into Helen from Fuss Free Flavours and Camilla from Fab Food 4 All's credit crunch munch.
