For a super simple summer snack in your Chigwell, Loughton or Woodford garden have a go and making your own Classic Mexican quesadilla. It is like a Mexican cheese toasty that you then dip in salsa, guacamole or sour cream - delish.
“Queso” is cheese in Spanish and a quesadilla is a heated tortilla with melted cheese inside. In addition to the cheese, you can put practically anything you fancy like mushrooms, olives, tomatoes or onions. Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty white cheese. But you can just as easily make them with flour tortillas and cheddar.
You will need some large flour tortillas, Grated cheese, Olive oil or butter and any other fillings your fancy. Then you put a bit of oil or butter in a large cast iron skillet on medium-high heat.
Take one large flour tortilla and place it in the pan heat the tortilla until air pockets form. Flip the tortilla over a few times, 10 seconds between flips. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add a small amount of whatever other ingredients you choose
Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side as if you were making an omelette.
The tortilla should by now be browned slightly. Remove quesadilla from pan and cut into wedges. Serve with some finely sliced lettuce, salsa, guacamole or sour cream.