Crispy open-faced quesadillas

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves16
  • DifficultyEasy
2 large (25cm) flour tortillas
2 tbsp vegetable oil
Salt
50g sour cream
1 lime, zested and juiced
1/2 tsp ground cumin
Freshly ground black pepper
170g shredded Cheddar
5g chopped fresh coriander (or 1 tsp dried parsley)
1) Preheat the grill element.

2) Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.

3) Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Grill until the cheese bubbles and begins to brown, about for 1 to 2 mins (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with coriander and serve.

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