Cheese Quesadillas

Golden pan-fried tortillas, crispy on the outside with a gooey, melting cheese center. A hint of chili wakes up the richness of the melted cheese.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 418
• Protein: 17 g
• Carbs: 31 g
• Fat: 25 g

Ingredients

• 4 piece Soft tortilla (for filling), made from corn
• 150 g Cheddar cheese ( grated )
• 100 g Buffalo milk mozzarella ("di bufala") ( grated )
• 1 piece Hot chili pepper ( finely chopped )
• 0.5 piece Fresh cilantro ( chopped )
• 1 tsp Smoked paprika
• 20 g Minimum butter sweet

Instructions

1. Prepare the filling

   Grate the cheddar and mozzarella. Finely chop the chili after removing the seeds. In a bowl, mix the cheeses, chili, chopped coriander, and smoked paprika.

2. Fill the tortillas

   Lay the tortillas flat. Spread the cheese mixture over only one half of each wrap. Fold the tortilla in half to form a semi-circle and press down lightly.

3. Cooking and browning

   Heat a knob of butter in a pan. Place the quesadillas and cook for 2 to 3 minutes per side. The tortilla should be golden brown and the cheese should ooze out at the edges.

Chef's tips

• Do not overfill the tortilla, or the cheese will escape before it's fully melted.
• The tortilla should sound hollow under the knife when it's perfectly crispy.
• Use a cast iron skillet if you have one for more even heat distribution.

Storage

Eat immediately. The tortilla loses its crispness as it cools.