Vegetable and Cheddar Quesadillas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (wheat)
- 250 gCheddar cheese (shredded)
- 1 pcRed bell pepper (finely diced)
- 1 pcGreen bell pepper (finely diced)
- 1 pcYellow onion (finely chopped)
- 150 gButton mushroom (thinly sliced)
- 100 gCorn (drained)
- 150 gRed bean (cooked and drained)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 1 pcJalapeño Pepper (seeded and finely chopped)
Method
Golden tortillas that crackle under the bite, enclosing a heart of melted cheddar and flash-seared vegetables. The contrast between the crispy dough and the melting cheese defines this dish.
- 1
Dice the onion, peppers, mushrooms, and jalapeño pepper into a fine brunoise. Heat the olive oil in a skillet and sauté the vegetables over high heat for 5 minutes. They should release their water while remaining slightly firm.
- 2
Add the drained sweet corn and kidney beans. Sprinkle with smoked paprika and chili powder. Season with salt and pepper. Mix well to coat the vegetables with the spices. Remove from heat.
- 3
Lay a tortilla flat. Spread a generous layer of shredded cheddar on one half, add the vegetable mixture, then a second layer of cheese. Fold the tortilla into a half-moon shape, pressing firmly.
- 4
Heat a dry pan. Place the quesadilla in the pan and cook for 2 minutes per side. The tortilla should be golden and crispy, and the cheese should be melting over the edges. Cut into triangles immediately after removing from the pan.
Frequently asked questions
How do you get this dish right?
- Do not overfill the tortilla, or the filling will spill out when cutting.
- Press the quesadilla firmly with a spatula during cooking to seal the sides with the cheese.
- Wait 30 seconds before slicing so the cheese can set slightly.
How long does this dish keep?
Eat immediately to maintain crispness. Not suitable for freezing.
