Quesadillas - Serves 2 adults and a toddler
1 tomato, diced
1 tbsp fresh coriander, cilantro chopped
1/4 Green pepper (capsicum), finely chopped
Approx 1-2 inches courgette (zucchini) finely chopped
1/2 tin (drained, 120g, 4oz drained weight) red kidney beans
1 Clove garlic
1/2 tsp mild smoked paprika
45g, 1 1/2 oz Extra mature (extra sharp) cheddar
Salsa or chilli sauce, to serve
Mix the ingredients apart form the cheese tortillas and salsa and heat in a saucepan for 5-10 minutes or until hot through and combined.
Spread half the mix on a tortilla, top with half of the cheese then put a second tortilla on top. Don't be tempted to overfill them as they'll fall apart.
Dry fry in a non stick frying pan.
When browned on one side, flip by putting a plate on top then turning out and sliding back into the pan.
Brown on the other side then slide out, cut up and serve. Grown ups might want some salsa for dunking.
Make it Thrifty
Use up leftovers in quesadillas. Leftover cooked chicken might be nice. You can use pretty much anything you want. I keep meaning to put some cooked sweetcorn in sometime. The only thing you must include is cheese as it holds it all together.
If you have any tortillas left over, either freeze them or spray with oil, bake for about 6 or 7 minutes at 200oC, 400F, Gas Mark 6 or until browned and crisp. Serve with dips.
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