Here is one of my favorite recipes to cook and eat: simple, crispy quesadillas. Whether you’re planning a long trip, a picnic, a party in the sun or a movie night, keep this recipe in your cookbook – it’s a guaranteed winner that’s adored by all generations. You can adjust the ingredients to your liking: make them vegetarian or vegan, or bulk them up with bacon or leftover turkey. It’s almost impossible to get it wrong! I am publishing this recipe at the request of a viewer who asked for step-by-step instructions.
Before we moved to the other side of the ocean, I wasn’t very familiar with Mexican cuisine and had my own way of making quesadillas: grated cheese and fresh herbs in a piece of dough, rolled up and pan-fried. But tortillas make it all so much quicker and easier!
Ingredients:
2 potatoes
50g (1/2 cup) Parmesan cheese
1/2 tsp black pepper
1 shallot
1/2 tbsp butter
4 slices turkey ham
3 tbsp Corn
3 tbsp Green Peas
6 tortillas
Tomato sauce
Mozzarella cheese
Olive Oil
Kitchen utensils: a pan; a pot; a large bowl; a chopping board; a knife; a cheese grater; a potato masher.
Method:
Start by roughly chopping 2 peeled potatoes. Place them in a pot filled with water, add 1 teaspoon of salt, bring to the boil, then simmer for 10–15 minutes until the potatoes are cooked through.
Meanwhile, finely dice 1 shallot. Warm up a pan over a medium heat, melt ½ a tablespoon of butter, then cook the shallots for 2–3 minutes until translucent.
