I don’t know why I didn’t start my blog with this recipe. I have been making, eating and loving quesadilla’s for years. I even have some quesadilla-groupies. So this one is for them.
First, 2 important rules:
1. Make sure to use plenty of cheese.
2. Always prepare quesadilla’s on a BBQ or griddle, maybe in the worst case in a lightly greased skillet. Do not bake them in the oven or in a panini-maker. They will become either flavorless or soggy.
That being said, here is my recipe for cheese quesadilla’s. I personally like this plain version best, but I know you boys like your meat so please feel free to add some grilled beef or chicken.
- Yield: 4
- For the quesadilla’s
- 4 8″ flour tortilla’s
- 300g grated cheddar
- For serving
- 200g cherry tomatoes, halved
- guacamole (see recipe below)
- sour cream
- cilantro, chopped
- pickled jalapeño’s
- Heat your BBQ or griddle. Put 1/4 of the cheddar on the lower half of each tortilla and cover with the other half. Grill the quesadilla’s for 2-3 minutes on each side, or until the cheese has melted. Slice each quesadilla into 4 wedges and serve with the tomatoes, guacamole, cilantro and jalapeño’s. Add tabasco if you like some extra heat. I do!
You can also use 10″ flour tortilla’s. In that case, you need 125g of shredded cheddar for each quesadilla.
- 1 Hass avocado*
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- 1 clove of garlic, minced
- 1/8 teaspoon salt
- Mash the avocado with a fork and mix in the other ingredients.
*Unfortunately, our local avocado’s are quite watery. That’s why I rather use Hass avocado’s when I make guacamole. However, if you can’t find Hass avocado’s, use 1/2 of a local avocado and add 2 tablespoons of good quality mayonnaise.