Quesadillas

Cheese melted on a piece of bread – could it get any simpler and could it get any more comforting? I do love cheese, and a grilled cheese sandwich is such a nice treat, even if I then feel guilty about all the cholesterol I’m ingesting. A recent addition to my grilled and toasted cheese sandwich repertoire, as I have mentioned before, has been crumpets spread with marmite and topped with cheese, then grilled. Salty, gooey, lovely.

Once in awhile, I like to vary my grilled cheese even more. So the other day, for example, I made quesadillas. This is the Mexican version of the sandwich, except it’s on tortillas and can be fried or baked. Basically, you load a corn tortilla or two with cheese and tomatoes, and fry it lightly in oil on both sides, until the cheese melts and the tortilla has gotten crispy. It can be a bit difficult to flip the tortilla, so do be careful that you don’t get hot oil on yourself. If any cheese or tomatoes slide out, just push them back in with a spoon. It can help to seal the tortilla/s with tomato puree.

Serve with guacamole (see the next post) and yogurt or sour cream.

Ingredients:
4 tomatoes
8 corn tortillas (flour work fine too)
200 g cheddar cheese
100 g mozzarella
tomato puree
black pepper
corn oil

Instructions:
1. Chop the tomatoes. Put the pieces of one tomato on each of four tortillas.
2. Shred or chop the cheese and divide this by four as well, mixing it with the tomatoes on the tortillas.
3. Add some tomato puree and also spread some tomato puree near the edges of the tortilla.
4. Sprinkle with black pepper.
5. Place another tortilla on top of each of the four that are covered with tomatoes and cheese and press down, so the sandwiches are sealed. If you want to cut down on bread, just use 4 tortillas and fold them in half.
6. Fry the tortillas in oil until golden brown and the cheese has melted. Serve with guacamole (see the next post) and yogurt or sour cream.