My flatmate and I have just started cooking for each other once a week, just so that we aren’t required to cook every single night. Inclusive of our partners, last night was the inaugural feast. Sticking with my goal of one new recipe a week, I thought I’d give quesadillas a crack. They were an absolute success, although next time I would cook them only in the oven – and not on the stove top as was suggested. The oven crisped them up far better than what the stove did, and you could also cook multiple at once (my recipe below describes how to do it in the oven).
To serve the quesadillas, we cut them into quarters and stacked them on the plate – yum. Paired alongside some yummy salsa, avocado and crunchy Asian slaw we had a real delight of a flat dinner. Can’t wait for the next one!
- 1 T olive oil
- 1 onion
- 2 garlic, crushed
- 1 t smoked paprika
- 1 t ground cumin
- 1 T tomato paste
- 1 c corn kernels
- 1 can refried beans
- 1 T jalapeno (optional)
- 2 – 3 sticks chorizo
- 4 handfuls baby spinach
- 6 tortilla wraps
- 1.5 c grated cheese (or more if you’re a lover!)
For the salsa:
- 3 tomatoes
- 1/2 small red onion
- 1 t jalapenos
- 1/2 c fresh coriander
- lime/lemon juice
- drizzle of extra virgin olive oil
- Turn the oven on to 180°C fan bake.
- Heat olive oil in a pan. Once hot, add the onion, garlic, paprika and cumin. Let the onion soften before adding the tomato paste. Take of the heat and add the corn, jalapeno, refried beans and chorizo.
- Line a baking tray with baking paper and lie the tortilla flat. Spread 1/3 of the bean mixture on top, then scatter over the baby spinach. Lastly top with cheese (the more the better in my opinion!). Put a tortilla on top, and press down gently but firmly, trying to close off the edges. Repeat twice more to make up three quesadillas.
- Put into the oven and after 5 or so minutes, turn them over. Serve golden brown.
- Meanwhile, combine all the salsa ingredients to serve.