Cheese quesadillas

Ingredients

• 6Mexican wheat or corn tortillas
• 100 ggrated mozzarella or mantecoso cheese
• 2avocados
• 1tomato, diced
• 2spring onions, finely chopped
• 1green chilli, finely chopped
• 5 g (⅓ cup)chopped coriander
• to tastesea salt
• to tastelime juice
• 1 largetomato, chopped
• 2spring onions, chopped, or ½ onion
• ½pepper, chopped
• 5 ml (1 tsp), optionalhot sauce
• 15 ml (1 tbsp)olive oil
• to tastesea salt
• to tastemixed peppercorns

Instructions

1. 1

   Make the guacamole

   Mash the avocado and mix it with the diced tomato, finely chopped spring onions and green chilli, coriander, sea salt and lime juice. Set aside.

2. 2

   Blend the salsa

   Process the large tomato, spring onions or onion, pepper, optional hot sauce, olive oil, sea salt and mixed peppercorns until smooth. Set aside. You can add a little chipotle chilli sauce or use it instead of the red salsa.

3. 3

   Fill the tortillas

   Sprinkle grated cheese over one half of each tortilla, then fold the other half over the filling.

4. 4

   Heat the pan

   Warm a non-stick frying pan over a medium heat. If your pan is not non-stick, brush it with a little oil.

5. 5

   Cook one side

   Put a tortilla in the hot pan and cook until the underside is golden.

6. 6

   Turn and melt

   Use a spatula to turn the quesadilla. Cook the other side until golden and the cheese has melted.

7. 7

   Cook the rest

   Repeat the cooking process with the remaining tortillas.

8. 8

   Cut and serve

   Cut the quesadillas into triangles and serve straight away with the guacamole and red salsa.

What are cheese quesadillas?

Quesadillas are a Mexican dish made by filling a tortilla, folding it and cooking it until the outside browns and the filling melts. This version keeps the quesadillas simple and serves them with two dips.

The combination works because the warm, savoury cheese filling is balanced by cool avocado and a bright, blended tomato salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 10g protein, 36g carbs, 17g fat.

The tortillas provide most of the carbohydrates, while the cheese and olive oil contribute much of the fat; the cheese also supplies protein. Avocado adds further fat and fibre. Serve with a green salad or extra fresh vegetables to balance the plate.

Choose the tortillas and cheese

Tortillas: Wheat tortillas tend to fold easily, while corn tortillas bring a more pronounced corn flavour and may be less flexible. Use whichever kind you have, and handle them gently when folding.

Cheese: Mozzarella melts readily and has a mild taste; mantecoso is another melting option. Grate the cheese so it spreads evenly inside each tortilla.

Keep the guacamole chunky

Avocado: Mash it before mixing in the tomato, spring onions, chilli and coriander. Stop when it is creamy but still has some texture.

Seasoning: Add the salt and lime juice to taste. Lime brings freshness and helps keep the avocado mixture from tasting heavy.

Blend the red salsa

Vegetables: Process the tomato, spring onions or onion and pepper until evenly combined. A few short pulses can give the salsa a little more texture than blending it continuously.

Heat: The hot sauce is optional, so leave it out for a milder salsa or add it gradually to suit your taste.

Watch the pan and the cheese

Heat: Medium heat gives the tortilla time to turn golden while the cheese melts. A pan that is too hot can brown the outside before the filling softens.

Doneness: Turn the quesadilla when its underside is golden, then cook the second side until golden too. The centre should feel soft from the melted cheese.

Serve straight from the pan

Timing: Cook the quesadillas in batches if needed, keeping an eye on each one as it colours. Cut them into triangles and serve immediately for the best contrast between crisp tortilla and molten cheese.

On the side: Put the guacamole and salsa alongside for dipping. A simple green salad can round out the meal without competing with the dips.

Recipe notes & tips

• Grate the cheese finely so it melts evenly before the tortilla gets too dark.
• Use a medium heat and let the pan warm before adding the first tortilla.
• Mash the avocado with a fork if you want a little texture in the guacamole.
• Taste the guacamole and salsa before serving, then adjust their salt, lime or chilli.
• Avoid stacking cooked quesadillas for long, as trapped steam softens their crisp edges.
• Cut with a sharp knife or pizza cutter for neat triangles.

Variations

• Add mushrooms: Cook sliced mushrooms first, then add them with the cheese.
• Use another melting cheese: Choose a cheese that melts smoothly in place of mozzarella or mantecoso.
• Make it milder: Leave the green chilli out of the guacamole and omit the salsa's hot sauce.
• Add beans: Spread a thin layer of cooked beans inside each tortilla with the cheese.
• Switch the salsa: Use chipotle chilli sauce in place of the red salsa, as suggested in the method.

Common mistakes to avoid

• Overfilling the tortilla: Keep the cheese to one half so the tortilla folds without spilling.
• Using high heat: The tortilla may brown before the cheese melts; cook over medium heat.
• Turning too soon: Wait until the underside is golden so the tortilla is easier to flip.
• Skipping the spatula: Support the folded tortilla with a spatula as you turn it to keep the filling inside.
• Blending the dips together: Prepare and serve the guacamole and salsa separately to preserve their distinct flavours.

How to store

Store leftover guacamole and salsa in separate airtight containers in the fridge and use within 1–2 days; the avocado may darken. Refrigerate cooked quesadillas for up to 3 days and reheat in a dry frying pan over a medium-low heat until hot and crisp. The quesadillas are best served freshly cooked.

Frequently asked questions