Quesadillas

Singlemade: quessadillas

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!

Looking for more wrap-ideas? Try the pizza-wrap and the beetroot and smoked salmon wrap!

Singlemade: quessadillas

Print Recipe
Quesadillas
Quesadillas
Course Lunch, Snack
Cuisine Mexican
Prep Time 15-20 min
Servings
Ingredients
Course Lunch, Snack
Cuisine Mexican
Prep Time 15-20 min
Servings
Ingredients
Quesadillas
Instructions
Preparing the filling
  1. Rinse the bell pepper and dab dry. Cut into strips and add them to a bowl.
  2. Peel the onion, cut into halves and then into crescents over the bowl. Add a little dash of water and/or some lemon juice*, cover with microwave oven foil and cook for 5 minutes in the microwave oven at the highest setting.**
  3. Meanwhile, open the can of sweet corn, add the contents to a strainer and rinse with cold water. Let it leek out.
  4. Keep the ingredients ready.
Filling and frying the quesadillas
  1. Important: we’re folding the wraps in half, so we’ll only cover them halfway with the filling. Also important: the filling is for two quesadillas, so only use half of it each time.
  2. Heat a frying pan over a high heat. Don’t add any grease! Lay out the tortilla in the pan.
  3. Generously sprinkle about 50 gr of grated cheese over half of the tortilla.
  4. Cover the layer of cheese with half a can of sweet corn.
  5. Cover the layer of corn with half of the bell pepper and onion, taking as little moisture as possible along.
  6. Season generously with pepper, salt and cayenne pepper.
  7. Add another layer of grated cheese (± 50 gr).
  8. Fold the tortilla and press firmly with a spatula.
  9. Fry one side until golden brown (about 5 minutes). Then gently flip it to fry for another 5 minutes (still without adding any grease).
  10. Turn the heat down to medium, to give the cheese time to melt.
  11. Take the quesadilla out and repeat for the next one.
  12. Cut the quesadillas into 4 triangles. Done!
Recipe Notes

* Like some acidity? Use the lemon juice.

** If you don’t have a microwave oven, you can steam the veggies.

Tip: If you only need a single quesadilla, you can use the leftover filling in chili con carne (the corn adds a colourful and sweet touch)!


Input Singlemade test panel

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


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)