Quesadillas
In Mexico, quesadillas can be as varied as the colourful masks of the wrestlers known as luchadores. Made of wheat or corn tortillas, they are prepared with different varieties of cheese suitable for melting and filled with braised mushrooms, squash blossoms or huitlacoche – a delicacy consisting of corn smut, a fungus which is notoriously hard to find outside of Mexico. As an alternative, we highly recommend pickled jalapeños. Simply unfold your quesadilla, put two strips of jalapeño chillies on one side and fold the tortilla again. You can also refine your quesadillas with a salsa of your choice or with some fresh guacamole.
Ingredients
2 Tortillas María Dolores
2 slices of cheese suitable for melting
2 slices of cheese suitable for melting
Method
Heat a large non-stick frying pan without oil on medium heat. Put the tortillas in the pan.
Put the cheese slices on top of the tortillas and leave on heat until the cheese starts to melt.
Fold the tortillas into a half-moon shape and flatten gently with a frying ladle. Continue heating on both sides until the cheese has melted completely.
Serve with guacamole, jalapeño chillies, salsa roja, salsa verde or salsa chipotle.
Put the cheese slices on top of the tortillas and leave on heat until the cheese starts to melt.
Fold the tortillas into a half-moon shape and flatten gently with a frying ladle. Continue heating on both sides until the cheese has melted completely.
Serve with guacamole, jalapeño chillies, salsa roja, salsa verde or salsa chipotle.