Easy Quesadilla Recipe
Filled with cheese and chilies, these tortillas are the Mexican equivalent of toasted sandwiches. serve them as soon as they are cooked, or they will become chewy.
200g/7oz mozzarella, Monterey Jack or mild Cheddar cheese
1 fresh Fresno chili
8 wheat flour tortillas, about
onion relish or classic tomato salsa, to serve
1. If using mozzarella cheese, place it in the freezer for 30 minutes to make it easier to slice. Drain it thoroughly and pat it dry, then slice it into thin strips. Monterey Jack and Cheddar cheese should both be coarsely grated (shredded), as finely grated cheese will melt and ooze away when cooking. Set the cheese aside in a bowl.
2. Spear the chili on a long-handled metal skewer and roast it over the flame of a gas burner until the skin blisters and darkens. Do not let the flesh burn. Alternatively, dry-fry it in a griddle pan until the skin is scorched. Place the roasted chili in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
3. Remove the chili from the bag and peel off the skin. Cut off the stalk, then slit the chili and scrape out the seeds. Cut the flesh into 8 thin strips.
4. Warm a large frying pan or griddle. Place 1 wheat tortilla on the pan or griddle at a time, sprinkle about one-eighth of the cheese on to 1 half and add a strip of chili. Fold the tortilla over the cheese and press the edges gently together. Cook the tortilla for 1 minute, then turn over and cook the other side for 1 minute. You can prepare these in advance but cook only when needed.
5. Remove the filled tortilla from the pan or griddle, cut it into 3 triangles or 4 strips and serve at once, with the onion relish or tomato salsa.
Try spreading a thin layer of your favorite Mexican salsa on the tortilla before adding the cheese, or adding a few pieces of cooked chicken before folding the tortilla in half.