Whether you make it for a party or quick meals ready to go for the week (the individual squares reheat really well), this is definitely worth the work and is an impressive finished dish!
These twice-baked soufflés would make a stunning starter, or a sophisticated light lunch served with a side salad.
Quesadilla are our favourite last-minute dinner or lunch idea. What can be better than crisp tortillas filled with a mix of veggies plus melted cheese. Whole family will love this healthy meal that are so easy to make. Pull out those tortillas from the freezer (yes, you can freeze them and have ready at any time).
These quesadillas are made of veggie and cheese filling, sandwiched between two homemade flour tortillas. Everyone will love these amazing meal, full of healthy vegetables. These are easy to make, first start with making tortillas (you will need 4 large tortillas) and then make a filling in only 20 minutes. The rest is easy!
If you love these you'll also love our colourful veggie quesadillas!
What’s really great is that you can use up all that produce you might have sitting in your fridge at the moment. Yes, I’m talking about that stalk of broccoli you don’t know what to do with. Or the zucchini you bought way too much of thinking you’d be fancy and make this ravioli…but then didn’t.
You could even toss in some corn, which I’m sure would be great with these flavors!
First you'll need a bunch of tortillas and homemade ones are the best choice. Making them is a breeze. You'll just need flour (here we used a mix of plain and corn flours), just small amount of baking powder, a few tablespoons of olive oil, a pinch of salt and hot water. Just stir everything in a medium bowl and knead a soft dough. Leave the dough to rest, covered with clean tea towel for 20 minutes.
Divide the dough into 4 even pieces (we love to use dough scraper for this), roll them thinly on a lightly floured surface using a rolling pin. Cook each tortilla on a non-stick frying pan (or cast iron pan), until the dark spots appears on the surface, about 1 minute on each side. Pile them on a plate and cover with another plate.
For more detailed info on making homemade tortillas, check out the recipe card below. Or peak into our recipe for simple flour tortillas, where you'll find more info.
Filling is simple and made of only three ingredients: MUSHROOMS, CUBED PANCETTA and CHEESE plus seasoning (SEA SALT, GROUND BLACK PEPPER and ITALIAN MIX OF HERBS).
We used here white button mushrooms, but cremini mushrooms will also be great here. Just be sure to slice them thinly: do this using a sharp knife on the cutting board or mandolin slicer. Once you sliced them, place in a medium bowl, pour olive oil over and toss to evenly coat. Fine sea salt and ground black pepper as well as Italian seasoning, add great flavour to the mushrooms. We baked mushrooms in the oven on 200 C for 15 minutes, instead cooking on the stove. This is much easier - you have time for making tortillas while these are baking.
Last 5 minutes, we added cubed pancetta to the mushrooms, so it become crispy and get some nice aroma.
We'll be using President Pizza Cheese here (already grated).
Once the mushrooms and pancetta have cooked, layer everything up in the tortillas, pan-fry, and that’s it.
Heat non-stick frying-pan on a medium heat. Lay one tortillas in the pan, sprinkle some of cheese all over. Now spread 1/4 filling all over tortilla and top with another tortilla. Cook for a minute, pressing with spatula. Flip quesadilla to the other side and cook for another 50-60 minutes. Tortillas should be golden and the cheese melted. Slice into quarters and serve. Repeat the process with the remaining tortillas. Quesadillas are best eaten while still hot.
If you'd like to serve all quesadillas at once, then transfer quesadillas to a baking sheet and keep in the oven heated to 150 C while you finish cooking the rest. Serve together on a large serving platter once everything is ready.
Fresh mozzarella is packaged in a watery salt solution to keep the cheese from drying out. You also need to use the product within three to five days of opening the package.
The flavor is also different, but lovely, depending on the brand. It is smooth, fresh tasting, albeit a little bland. In a Caprese Salad with olive oil, fine sea salt and basil, it is a very simple and the salt enhances the cheese and tomato flavor.
Fresh mozzarella doesn’t melt as well as dry, grated mozzarella. Both types are very good as pizza toppers in their own unique way.
Low moisture packaged mozzarella
We love to serve these quesadillas with creamy Greek yogurt to cool things off, some avocado, and plently of fresh lime juice. Oh, and extra herbs for some extra flavour. A tomato salsa is also a good idea! But, these are perfect as is.
This quesadilla is a meal on its own, but I do recommend serving it with salsa, sour cream, and guacamole. Good for dipping!