Quesadillas are a Mexican specialty and they’re basically grilled tortilla wraps filled with cheese. The perfect quesadilla leaves long strings of cheese dangling from your mouth. Pure bliss!
You can find hundreds of different recipes and fillings online, but I’ve developed the perfect combination with sweet corn, crispy bell peppers and spicy cayenne pepper. Combined with the molten cheese, it’s to die for!
With this recipe you can make 2 quesadillas and depending on how hungry you are, there are a single or a double portion. You can put one in a lunchbox for lunch and eat it cold, or reheat it. In short, these quesadilla’s have got it all!
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Valerie is a fan. Most of all she loves the run off cheese that comes out of the pan all crispy.
Tip: Stephanie recommends serving them with guacamole or aioli!
Tip: Stiene loves balsamic vinegar so she sprinkled some over the vegetables.
Stijn sent in a picture captioned ‘quessaymmydillas’ :-). He gave a bunch of useful tips!
Tip: If your steamed vegetables come out with too much moisture, throw ‘m in the strainer with the corn, stir and you’ll have some readymade filling, all in one!
Tip: Stijn used a special grated cheese mix: Cheddar, Affligem and Grimbergen. Simply the best, if you can find some!
Tip: Don’t overfill the wraps, or you won’t be able to fold them! :-p
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Have fun cooking and… bon appétit! 🙂