I’ve been having myself a little break from writing. I was taught that if you have nothing good to say, don’t say anything at all, and there has been nothing in the least bit good about January.
But January is over. There is warmth in the air, the birds are chirping and the little spears of green poking through the soil in my flowerbeds tell me the 67 bulbs I planted very late in the season (ie the day before Christmas eve) haven’t all died or been stolen by squirrels.
And it’s Friday. And that means one thing in my house: quesadillas.
Quesadillas with guacamole
The perfect Friday night food is quick to make, indulgent in flavour and easy to eat, preferably with hands, in front of the telly. A quesadilla is essentially a fancy toasted cheese sandwich into which you can bung all manner of good things. Here’s what I usually put in mine…
- 1 pack soft tortillas – I’m liking wholewheat at the moment, but you could use white or corn
- 2 large handfuls of cold leftover meat, chopped – chicken, pork or beef work well
- 2 handfuls of cheddar cheese, coarsely grated
- 1 ball mozzarella, diced
- 1 small bunch coriander, leaves and stalks, chopped
- 1/2 red pepper, finely diced
- 3-4 spring onions, finely sliced
- 1 red chilli, deseeded if you don’t like too much heat and finely chopped
- sour cream (optional)
For the guacamole
- 1/4 red onion, very finely chopped
- juice of 1 lime
- 2 ripe avocados
- 1 tbsp chopped coriander
- First make the guacamole by macerating the chopped onion in the lime juice and a pinch of salt in a bowl for 10 minutes, then add the avocado and mash to a rough puree with a fork (or use a mortar and pestle). Taste and add more salt or lime juice if necessary then stir in the chopped coriander.
- Then mix all the filling ingredients in a large bowl with your hands.
- Smear one half moon of the tortilla with sour cream (if using, but I often leave this out) and scatter over a small handful of the filling (don’t be tempted to overfill otherwise you will have problems with the ooze) then fold over the other half. Repeat until all tortillas are filled.
- Heat a large heavy-bottomed frying pan on a medium high heat and toast the tortillas in batches (no oil necessary) until golden brown on each side by which point the cheese should have melted. Remove to a chopping board and cut each into thirds or halves depending on how big you want them.
- Serve with the guacamole, plenty of kitchen roll and a cold beer or two. Gracias Mexico!
Other nice fillings…
- Roast a selection of root veg (beetroot, parsnip, carrot, sweet potato) with chilli flakes, fennel seeds and salt and pepper until soft and caramelised and then crumble over goat’s cheese or feta.
- Fry small cubes of potato in a pan until golden, then add some chopped cooking chorizo and cook through. Use this to fill tortillas with mozzarella and a scattering of chopped red pepper and some rocket leaves.
- Cooked peas, edamame, spring onion, mint, chilli and feta, with a little cheddar to help bind it all together.
- These chilli beans, with a scattering of cheddar and a dollop of sour cream.