Easy Cheesy Quesadilla
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becs-table.com.auThis classic cheesy quesadilla hits the spot every time. With a crispy tortilla and a melty, cheesy center, it’s a crowd-pleaser for both kids and adults.
Equipment
- 1 Frypan
Ingredients
- 2 Wraps or flatbread. Homemade or shop-bought.
- 1/2 cup cured chorizo slice thin
- 4 or 5 Black olives cut in half
- 1 handful Melty cheeses (I used a mix of tasty, mozzarella and cheddar)
- 1/4 Red capsicum cut into thin strips. Mine was pre-cooked, but it doesn't have to be.
Instructions
- Begin with a cold non-stick frying pan: no need to add oil at this point unless your wraps are hard and dry.
- Place one tortilla wrap flat in the pan, covering the pan's surface. Add your desired filling to one-half of the tortilla, leaving the other half empty. Fold the empty half of the tortilla over the filling, creating a semi-circle or half-moon shape.
- Now, place a second tortilla wrap in the remaining half of the pan, covering the other half of the pan's surface. Add your desired filling to the half of the second tortilla that is opposite to the filled half of the first tortilla. Fold the empty half of the second tortilla over its filling, mirroring the shape of the first quesadilla.
- You should now have two quesadillas side by side in the pan, each occupying half of the pan's surface. Place the pan over medium heat and cook the quesadillas gently until the bottom side is golden brown and the cheese inside begins to melt.
- Using a spatula or an egg flipper, carefully flip each quesadilla over to toast the other side until golden brown.
Notes
Check my filling ideas out above this post. I like to make sure there's cheese inside mine; it keeps them together and makes them taste grate! Grate. LOL Or if you can't have cheese consider a sauce of some sort. Flipping your quesadilla without the sticky cheese may be a little more difficult, so you can always make one at a time or make them in an oven if you need to make loads at once.