Quesadillas

This is not a recipe, but rather general directions for a very adaptable dish. It’s a nice everyday dish, and easy to make in a kitchen that’s not your own.

Ingredients

• Tortillas (2 per person)
• Shredded cheese: 50% mozzarella, 50% cheddar
• Salt
• Pepper
• A generous pinch of ground cumin
• A pinch of chili
• A pinch of paprika
• A small pinch of garlic powder

A combination of any of these ingredients:

• Lemon or lime juice
• Red onion, finely chopped
• Jalapeños, finely chopped
• Green bell pepper, finely chopped
• Cilantro, chopped
• Kidney beans or black beans
• Green olives
• Sour cream for serving

Preparation

Making half quesadillas from a single tortilla is better, because it’s easier to flip, and because you can cook both sides of the tortilla and make it crispier.

1. Chop all the vegetables, and mix with spices, salt, pepper and a dash of lime juice. The proportions are up to you, but the mix should taste good on its own. More lime juice is usually better.
2. Melt around 1 teaspoon butter in a pan on medium heat.
3. Cook one tortilla until lightly golden
4. Flip the tortilla, and cover one half of it with one layer of cheese, one layer of your vegetable mix, and another layer of cheese. Fold it closed, and press it down with a spatula.
5. Cook one side of your folded quesadilla until golden, then flip it and cook the other side. Get it nice and crispy.
6. Rub the outside with a halved garlic clove, then sprinkle salt on top. These are noticeable improvements.
7. Cut in half, and serve with a dollop of sour cream. Adding pepper and coriander on top makes it look really posh.