Fri, 10 August 2018
Quesadillas in Mexico are a quick meal usually eaten as a light supper at home. Traditionally, they are made on corn tortillas, but in the north of the country, we also make them on small wheat wraps. They are quick, tasty and pretty easy to make. Most people over complicate them. They shouldn't be. Here are two ways to make them for a light tea.
Ingredients:
For the Bean Quesadillas:
6 mini wheat tortillas, 5 inch in size
Crushed Sweet Chipotles to taste
Refried Bayo Beans, warmed
90 grams good quality Cheddar Cheese, grated
For the Ham Quesadillas:
6 mini wheat tortillas, 5 inch in size
Crushed Sweet Chipotles to taste
90 grams good quality Cheddar Cheese, grated
45 grams good quality cooked ham, cut in strips
1 small tomato, finely diced
Method:
Put a non-stick pan on the hob and turn on the heat to medium. Let it heat dry. Do not use oil or any type of fat at all. Once the pan is hot, place a wheat tortilla on it and heat it to take the chill out of it. The tortilla must feel warm and soft but not overly hot. Set them aside on a tortilla warmer or wrapped into a thick tea towel to keep them warm.
Take the warm tortilla out of the pan into a plate and spread half a teaspoon of the chipotle paste onto the tortilla, you might want to do a little less first to see how much heat you want.
If you are making the Bean Quesadilla, take a tablespoon of warmed refried beans and spread it on half of the tortilla and top it with about 15 grams of the grated cheese. If you are making the Ham Quesadilla, take a tablespoon or two of the Ham & Cheese filling and spread it on half of the tortilla.
Fold the tortilla in half and bring it back to the hot pan. Let it gently toast in one side for about 1 minute and then turn it to toast the other side. This will help get an even melting of the cheese and crusty texture on the tortilla.
Repeat the steps until you have used all the tortillas and cheese. You can make a few at a time or have two pans going.
Serve them warm.
