Whenever she misses her native Los Angeles, Vera whips up this dish for a taste of home. These tortillas can be stuffed with things like leftover veg, beans, meat – and don’t forget the cheese! See what needs using up and get creative.
Serves 4 people
Method
- Place a flour tortilla in a lightly oiled non-stick frying pan and spread the cooked vegetables all the way to the edges.
- Season with salt and pepper and scatter with the cheese, herbs and onion.
- Top with another tortilla and cook over a medium heat for around 3 minutes until lightly browned.
- Keep checking the bottom to make sure it’s not burning.
- Turn once, and cook the other side until lightly browned and the cheese has melted.
- To make sure the fillings don’t fall out during the flip, press down on the quesadilla with a flat spatula.
- Transfer to a board, and keep warm while you make the others.
- Cut in half or into quarters to serve hot As toppings, you can use salsa, soured cream or refried beans.
Ingredients
- 2 tortillas (flour or corn)
- 100 grams grated cheese
- 250 cooked sweet potato, carrot and/or butternut squash
- 1 tablespoon(s) thyme (fresh or dried)
- 0.5 sliced red onion
- 1 teaspoon(s) vegetable oil
