Quesadillas
Photography Nick Tresidder.
Cooking more than two quesadillas at a time by the traditional method of grilling can be a long process. Baking them in the oven makes it easier to feed a family and serve a variety of fillings all at once.
INGREDIENTS
flour tortillas
olive oil
Filling ideas
sautéed onions, roasted capsicums, capers, cheese
brie, salami, rocket, tomato relish
feta, cumin roasted pumpkin, semi-dried tomatoes
chorizo, roasted capsicums, stuffed green olives
mozzarella, wilted greens, thinly sliced chilli peppers
mozzarella, sautéed zucchini, mint pesto
cooked chicken or turkey, cranberry relish, thinly sliced red onions
goat’s cheese, roasted eggplant, thinly sliced red onions
goat’s cheese, sliced artichoke hearts, tapenade, red onion
cooked Italian-style sausages or bacon, fried egg, roasted capsicum, chilli
sliced ham off the bone, mozzarella, wilted greens
roasted eggplant, hummus, pinenuts, haloumi cheese
Cheese: cheddar, tasty, edam, gruyere, mozzarella, soft blue, goat’s, feta, brie, camembert
Spreads: chutneys, relish, mustards, tapenade, pesto, artichoke paste
METHOD
Place the rack in the lowest position in the oven. Preheat to 220°C and place 2 baking trays in the oven to get very hot.
Lightly brush one side of each tortilla with oil and place oiled side down on the bench. Sprinkle half the cheese and all the filling over one half of the tortilla and top with the remaining cheese. Spread the relish or chutney on the other half then fold over the filling to form a half moon. Lift the quesadillas onto one of the hot baking trays and place the second baking tray on top. Cook in the oven for 8-10 minutes.
To serve: Cut each quesadilla into 2-3 pieces and arrange on a serving platter. Serve with a tomato salad and mixed leaf salad if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.