Cheese quesadillas

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
For quesadillas:
12 (13cm) corn tortillas
225g Cheddar, Monterey Jack or Colby cheese, thinly sliced
55g unsalted butter

For the topping and salsa

450g vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tbsp chopped fresh coriander
Hot sauce such as chipotle or Mexican green chili sauce to taste (about 1/2 teaspoon)
Salt
1 avocado, halved, seeded, and sliced
1) Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. It's best to leave about a 2-cm border on the edge of the tortilla uncovered to allow for the spread of the melting cheese. Top with remaining tortillas and press gently to seal.

2) Melt 15g butter in a small pan. Carefully place a quesadilla in the pan and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.

3) While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the coriander, hot sauce, and salt, to taste.

4) Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

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