I eat these at least once a week. They’re a great crowd pleaser too, I make them for my family and mates on games night and serve them with a load of slow-roasted sweet potato chunks (literally just cubes of sweet potato with olive oil, salt, pepper and paprika cooked at 150 for about an hour), and they always go down well.
Obviously it’d be easy to make these meaty – I sometimes throw in some chorizo. And you can make it vegan by switching out the cheese for a vegan-friendly variety.
They take about 10 minutes all-in, which means they’re wonderful on those midweek nights when you’re ravenous and everything seems like effort. I also once got my toddler to eat them.
INGREDIENTS (for two people)
- 4 x tortilla wraps (white ones work better than wholegrain)
- 1 x tin of refried beans
- 1 x pepper (any colour)
- 1 x half a brown onion
- 1 x small handful of jalapenos
- 150g grated cheddar
- Put a large frying pan on a medium heat and add a glug of olive oil.
- Finely slice the onions and peppers, as you would for fajitas and add to the pan.
- Sauté the vegetables for five minutes or until slightly softened and then tip out onto a plate.
- Place a tortilla wrap into the pan and put on a low heat. Spread half the tin of refried beans directly onto it, then evenly scatter half of the cooked vegetables, half of the jalapenos and half of the grated cheese. Top with another tortilla wrap.
- Leave for around three minutes (or until the wrap is a lovely golden colour) and then place a large plate over the frying pan and use it to flip the quesadilla over – then return to the pan for a further three minutes to cook the other side. There are other flipping options, but I’ve found this is the safest way to keep all the fillings inside!
- Use the plate on frying pan method to remove the quesadilla off the heat, and then repeat all the steps again to make a second quesadilla.
- Use a pizza cutter to slice into quarters, and serve fresh with hot sauce, sour cream, homemade pico de gallo or avocado. Enjoy!