Quesadilla recipes
Our top 3 of 10 Quesadilla recipes
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Cheesy Chicken and Spinach Quesadillas
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Beef, Cheese and Broad Bean Quesadillas
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Turkey Quesadillas
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Ingredients
- CHEESY CHICKEN AND SPINACH QUESADILLAS
- 200g LowLow Mature Cheddar with Cracked Black Pepper Spread
- 4 Tortillas
- 2 Large handfuls of baby spinach leaves, roughly chopped
- 2 Cooked chicken breasts, shredded
- 198g Can of sweetcorn in water
- FOR THE SALSA
- 3 Tomatoes, diced
- ½ Green chilli, finely chopped
- ½ Red Onion, finely diced
- 1 tbsp Fresh Corinader, chopped
- ½ Juice of a lime
Method
- 1. To make the salsa, mix together the tomatoes, chilli, red onion, coriander and lime juice and leave to stand for the flavours to develop.
- 2. Spread each tortilla with 50g of the LowLow Mature Cheddar Spread. Divide the spinach between the four tortillas, placing it on one half of each tortilla.
- 3. Top with the shredded chicken and sweetcorn.
- 4. Fold the empty half of the tortilla over the filling and press together slightly.
- 5. Heat a pan and dry fry each tortilla for 5-6 minutes on each side, until golden. Slice each tortilla into 3 and serve topped with the salsa.
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Add commentIngredients
- 140g/5oz frozen broad beans. podded if you want
- 2 sirloin or rump steaks. weighing about 450g/1lb in total
- 1 tbsp olive oil. for brushing
- 200g/7oz medium cheddar. grated
- 8 flour tortillas
- 1 jalapeno pepper. chopped
- 1 large tomato. chopped
- 2 tbsp chopped coriander
- Salsa. to serve (optional)
Method
- Half fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for one minute before draining. Dry the pan. Brush steaks with oil and season. Fry in the pan over a high heat for two to three minutes on each side, then thinly slice.
- Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeno, tomato and coriander. Fold over the other half of the tortilla to make eight halfmoon shapes and press down to seal.
- Brush the tops with a little more oil. Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for one to two minutes until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for another one to two minutes.
- Cut into wedges and serve with salsa, if you like.
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Ingredients
- 1 medium onion chopped
- 1 jalepeno chopped fine
- 3 cloves garlic finely chopped
- 2 tsps ground cumin
- 1 tsp ground coriander
- ½ tsp oregano (preferably Mexican if you have it)
- ½ tsp ground turmeric
- salt
- 1 large tomato diced
- 1 tsp sugar
- 3 tbs olive oil
- 8 ozs turkey cut into small dice
- 8 ozs grated cheese (gruyere or fontina)
- 8 flour tortillas
- water
Method
- In a non-stick skillet, heat the oil and add the tomatoes, jalepeno, onions and garlic. Mix thoroughly & cook for 5 minute, stirring frequently, then add the spices, oregano, salt and sugar. Continue stirring & cook on a medium heat for a further 10 minutes. The tomato should provide enough liquid, but this will be reduced (the filling must be almost dry; however, if it is too dry add a splash of water). Finally, stir in the turkey and leave the mixture to simmer gently. Using another non-stick skillet, start building the quesadillas. Warm the skillet on high heat, then reduce it to medium. Into this skillet place a flour tortilla, add a 1/4 of the filling and sprinkle with roughly 1/4 of the cheese. Place another tortilla on top. After a minute or so, carefully flip the quesadilla over, allowing the cheese to melt; keep it warm until you have made the other 3. Serve warm or at room temperature.
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