Quesadilla

Quesadilla

serves 1-2, 10 min, dry cast iron skillet

Ingredients

flour tortilla      1 large (25cm)
mature cheddar      40g, grated
mozzarella          40g, grated
spring onion        1, finely sliced
pickled jalapeno    1 tbsp, sliced

Spring onion and jalapeno are optional, swap in whatever’s in the fridge. Grate from a block, pre-grated cheese is coated in starch and melts poorly.

The cheese is the glue. A dry pan crisps the tortilla, oil fries it brown before the cheese melts. Don’t overfill or it won’t seal.

Recipe

1. Heat a dry cast iron skillet over medium heat, no oil, until a drop of water sizzles.

2. Lay the tortilla flat. Scatter the cheese over one half only, then add the thin filling on top.

3. Once the cheese starts to melt at the edges, about 1 minute, fold the bare half over into a half-moon.

4. Press gently and evenly with a spatula so the cheese glues the layers together.

5. Cook 2 to 3 minutes until the underside is golden and spotted, then flip once.

6. Press again and cook the second side 2 to 3 minutes until golden and the cheese is fully molten.

7. Slide onto a board and rest 1 minute so the cheese sets, then cut into wedges.

A second pan or press on top gives even contact and a crisper finish. Wet fillings make it soggy, drain them first.

Make it a meal, add a cooked filling:
carnitas or shredded chicken
fried chorizo or beef mince
black beans, lightly mashed
peppers and onion, fried soft
Serve with slaw, guacamole or soured cream.

Sources: RecipeTin Eats, Isabel Eats.