A crowd-pleasing, flavour sensation that the whole family will enjoy!
A disclaimer
I confess that the recipe in this post is in no way authentic to Mexican cuisine. Short of using the two namesake ingredients (Queso + tortilla = quesadilla), the tortillas can work as a receptacle for any delicious combination of flavours!
Whenever I make quesadillas, I’m typically short on time, patience and ingredients, but in the mood for something that tastes delicious. This dish ticks all the boxes when it comes to flavour, affordability, kid-friendliness and versatility. As a vegetarian dish it can also be a healthy option. However, this is subject to the quantities of cheese and sour cream used (which, in my personal opinion, should be substantial).
Great for a crowd
In the directions for this recipe, I have included three different cooking methods – pan, toasted sandwich maker and oven. They all have their merits. I have typically used the pan method, as you have the most control over the cooking process. On the downside, unless you want to use multiple pans, you can really only make two at a time (and you need to stick by the stove). The toasted sandwich maker is great when you’re only making one or two, and you want it done FAST. This is especially good for very basic toddler-style offerings comprising cheese and little else!
The oven method is new to me, courtesy of Nagi of RecipeTin Eats. Cooking the quesadillas in the oven liberates you from standing at the stove. Plus, you can make as many as will fit in your oven. Perfect for a family or a large crowd. (Plus an easier clean up – my favourite!)
A top notch guac!
I am loathed to provide very specific ingredient quantities for this recipe. In my experience guacamole is highly personal, and the flavours you enjoy may not be to the taste of the next person.
This guacamole is inspired by a Mexican friend – it’s definitely on the zingy-er side! If you haven’t used jalapenos brine before, I would strongly encourage you to try it. It’s an absolute game-changer!
Please consider the directions below as a basic guide, and adjust according to what you know you and your family will enjoy.
Quesadillas ingredients
- 6 flour tortillas
- 2 cups cheese, grated (Note 1)
- Olive oil, for cooking (or fat of choice)
- Filling of choice
Guacamole ingredients
- 2 avocados
- 1 small bunch of coriander
- 1 tomato
- ¼ red onion
- Lemon or lime juice
- A large tablespoon of sliced jalapenos, plus a dash of the brine
- Salt, to taste
Fillings inspiration
The basic equation for quesadillas is cheese + other fillings = perfection. As long as the cheese is present, you can’t really go wrong!
Consider texture when deciding on your fillings…something smooth and something more crunchy is usually a nice way to go.
- Cheese + grilled mushrooms + caramelised onion
- Cheese + grilled vegetables (capsicum, zucchini, onions)
- Cheese + refried beans
- Cheese + spring onions + chilli + corn
- Cheese + spinach + spicy black beans
- Cheese + tomato paste + olives
Quesadillas with Guacamole
Ingredients
Quesadillas
- 6 flour tortillas
- 2 cups tasty or cheddar cheese (grated; Note 1)
- olive oil (for cooking; or fat of choice)
Guacamole
- 2 avocados (mashed)
- 1 bunch coriander (removed from the stalks and finely chopped)
- 1 tomato (de-seeded and finely diced)
- 1/4 red onion (finely diced)
- lemon or lime juice (to taste)
- 1 tbsp sliced jalapenos (chopped, plus a dash of the brine)
- salt (to taste)
Instructions
Quesadillas
- Prepare your selected topping.
- Lay out the tortillas flat.
- Add your toppings to half the tortilla, making sure to leave a small gap around the outside edge to allow for meltage.
- Fold the plain half of the tortilla on top, to make a crescent shape.
- Cook according to the methods below.
- Serve alongside guacamole (recipe included), sour cream, salsa and a side salad of your choice.
Pan Fry Method
- Preheat a large frying pan on medium heat.
- Add a drizzle of olive oil (don’t add too much or your filling will spit if it comes out).
- Two quesadillas at a time, fry until golden and slightly crispy.
- Flip onto the second side and repeat.
- Serve immediately.
Oven Bake Method
- Preheat your oven to 220℃ (200℃ fan-forced).
- Line a metal tray with baking paper and drizzle with olive oil.
- Place the quesadillas on the tray. Gently press down with your hands to flatten them further, and then drizzle the tops with olive oil.
- Bake for 8 minutes on the first side, then flip and bake for an additional 5 minutes on the second side.
- At this point it's down to your judgement whether they need longer or not. If you want them crispier, keep them in the oven longer, checking at 3 minute intervals.
- Serve immediately.
Toasted Sandwich Maker Method
- Preheat the toasted sandwich maker (Note 2).
- Drizzle the toasted sandwich maker plate with olive oil.
- Add the quesadillas to the toasted sandwich maker (the number depends on the size of your appliance, but do not overcrowd it).
- Drizzle olive oil on the top of each quesadilla.
- Close the lid, making sure not to press down too hard, as this will push out the filling.
- Cook until golden brown. This will take approximately 2 minutes.
- Serve immediately.
Guacamole
- In a bowl, mix together the avocado, coriander, tomato, red onion and jalapenos.
- Add in a dash of jalapenos brine.
- Tasting regularly, slowly add in the lemon or lime juice.
- Salt liberally, to taste.
Notes
- The choice of cheese really depends on your preferences. Any cheese with a low melting point will work well. Cheddar, Tasty, and Monterey Jack are the best (more traditional) options for maximum flavour and melt, but mozzarella is also fine if you’re happier for the cheese flavour to be more mild. If you’re not fussed about the melt, then crumbling in feta, halloumi or goat's cheese will also taste fantastic!
- This requires a flat plate toast sandwich maker. It will not work well with either a grill or jaffle toasted sandwich maker.
After other meatless recipes?
Hannah is a single mother of one and part-time librarian, living in Melbourne. A self-professed type A Martha (in the best possible sense), she loves to witness to her faith through service and hospitality. In her spare time, Hannah can be found reading recipe books, eating cheese or staking out Melbourne’s best delis.
