the basic quesadilla
4 large flour tortillas
½ cup SALSA PICANTE (Mild or Medium)
Place a flour tortilla in a dry hot pan. Sprinkle ½ cup cheese over half of the tortilla, dot with 2 tablespoons salsa, fold over and toast on both sides. Remove from pan, keep warm in a moderate oven until all quesadillas are cooked. Serve hot, cut in half for lunch or dinner. For appetisers, cut in quarters.
variations: The basic cheese quesadilla can be filled with any combination of the following: chopped tomatoes, chopped onions (red, white or green), chopped coriander, chopped capsicum, minced fresh or pickled chillies, roasted meats and poultry, cooked mince, crab or tuna, sliced avocado, cream cheese, sliced olives, seasoned soy mince or SMOKY RED BEAN SALSA. Drizzle chosen ingredients with GREEN JALAPENO CHILLI SAUCE or RED CAYENNE CHILLI SAUCE and sour cream.
serving idea: Serve quesadillas with grilled steak salad (page 19), chilled picante tomato soup (page 25), smokin’ chilli Mullumbimby (page 46), red chicken chilli (page 47) or white bean chilli (page 48).
The Mexican version of a toasted cheese sandwich, a quesadilla (kay-sah-dee-yah) can be enjoyed in its unadorned state or embellished with a variety of fillings. Good for appetisers, lunch or dinner, depending on the type and quantity of fillings you use.