Quesadillas

A quesadilla recipe with a little inspiration from our friends 'MadSan'.

Ingredients

10 soft taco flour or corn tortillas

1 pack of Mexican blend shredded cheese (substitute with any cheese that melts well - Monterrey / PepperJack / Colby or a decent Cheddar)

2 tbsp taco seasoning

1/4 tsp red chilli flakes

1/4 tsp cumin powder

1 chopped 'chipotle pepper in adobo sauce' (optional - imparts a smoky flavor - available in Mex aisle)

1 can of pickled jalapeno peppers (small cans available in Mex aisle)

1/4 tsp of garlic powder (else substitute with fresh chopped garlic)

1/4 tsp oregano seasoning

1 green pepper sliced

1 red pepper sliced

2 medium sized red onions sliced

8-9 sliced mushrooms (optional)

2 cups baby spinach leaves (optional)

Note: This can be made non-vegetarian by adding a few slices of grilled chicken ( grill chicken breasts adding cumin powder, red chilli flakes, oregano and salt)

Method:

Stir fry the sliced onions adding the spices (taco seasoning, pepper flakes, chipotle pepper, cumin powder and oregano) for a couple of minutes.

Add sliced peppers and mushrooms and cook on medium heat for a couple of minutes more.

Ensure that you don't overcook any of the vegetables so that they retain their crunch.

Toss in the spinach leaves just before you turn off the heat. The remainder of the heat is enough to wilt the leaves slightly.

Lightly butter or oil both sides of the tortilla and warm on the griddle for about 30 seconds.

Place about 2 tablespoons of shredded cheese on 1 half of the tortilla. Arrange a couple of tablespoons of vegetables over the cheese on the same half of the tortilla. Add a couple of slices of canned jalapeno.

Spread some more shredded cheese over the top.

Fold over the empty half of the tortilla so that it covers the half with the cheese and vegetables.

Grill the tortilla till the cheese melts and the tortilla browns lightly. Use a spatula to press down on the tortilla. Now, flip over the folded tortilla and brown the other half too.

Once both sides are nice and crisp, remove from pan and cut into 2 wedges with a pizza cutter.

Serve with a side of sour cream, corn tortilla chips and bottled salsa or fresh Pico de Gallo.

* Fresh Pico de Gallo

2 finely diced tomatoes

1 finely chopped medium red onion

1 finely chopped green chilli

1 tblspoon chopped cilantro (coriander)

Juice of half a lime.

Salt to taste.

Toss above ingredients together and serve with the quesadilla quarters.