Quesadillas
Ingredients
- 8 large or small flour tortilla wraps
- Jar thick & chunky hot salsa
- Packet thinly sliced ham, cut into small pieces
- 4 spring onions, diagonally sliced
- Cheddar cheese, grated
- Fresh coriander or parsley leaves
- 2 or 3 tbsp. oil
- Heat frying pan or griddle
Method
Heat the tortilla for a few seconds in the microwave to warm and soften just before preparing.
I haven't given exact quantities; just have the ingredients handy and use as much or as little as you need for each tortilla.
Spread a tablespoon or so of salsa thinly over the whole of the tortilla. Over the half facing away from you, scatter some pieces of the ham, spring onions and a good sprinkling of cheddar cheese, leaving a slight edge all the way round. Finish with a few chopped coriander or parsley leaves.
Fold over to cover the filling, making a half moon shape and press down the edge firmly. Brush oil over the top of the tortilla and gently turn it over so that the oiled side goes face down onto the hot pan or griddle. Press down lightly with the back of a fish slice. Brush the top with oil and when the bottom is golden brown, gently turn over and heat until golden and crisp.
Remove from the pan or griddle and cut into two or three triangles, depending on the size of the tortilla.
Serve as a snack for lunch with a green salad and sour cream or yoghurt.
