Quesadillas
Introduction
Here’s an easy inexpensive mid-week meal kids will love. If they are not fond of coriander, substitute baby spinach leaves.
Serves: Makes 4-5
Ingredients
450g (about 1 lb) quality pork sausages (or 1½ cups chopped leftover roast chicken)
1 Tbsp olive oil
4-6 soft wheat flour or corn tortillas
1½ cups pre-grated mozzarella cheese
½ cup roughly chopped coriander (cilantro)
½ cup sweet corn kernels, drained and squeezed dry in kitchen paper
¼ cup mild taco sauce
Lime wedges for serving
Method
1 Split the sausages with a small, sharp knife, remove the casings, and roughly chop the meat. Heat the oil in a medium-sized frying pan (skillet) over medium heat and add the sausage meat once it’s hot. Cook quickly until browned on one side, breaking it up with a large fork. Turn the sausage meat over and let it continue cooking until well browned and cooked through. Drain off any excess fat. If using leftover roast chicken, remove the bones, skin, and fat, then chop coarsely.
2 Lay tortillas on a clean bench and top them with filling ingredients in the following order, placing them on one half of each tortilla: cheese, sausage meat (or chicken), coriander, sweet corn and a few dollops of taco sauce. Fold tortillas over enclosing filling.
3 Cook the tortillas in a hot sandwich press for several minutes until they are golden, and the cheese has melted. Cut them into triangles and serve with lime wedges.
Recipe Notes
I used ‘Toulouse’ sausages in the photograph, but chorizo or your favourite, well-made sausage will also work well.
Buy firm ‘mozzarella’ for this dish or substitute a good melty cheese.
