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.
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