SALSA QUESADILLAS
I was initially going to make some kind of flat bread type thing. Like chop up some basil and tomatoes and throw it on there with cheese, then shove it under the grill. Then I realized if I just put some bell pepper in there, it would start getting Mexicany, and a memory of quesadillas (from like 2 years ago, literally.) popped into my head and I decided to go with it.
| Servings |
| 6servings |
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Ingredients
- 2-3 tomatoes(depending on size)
- 1 fresh apricotde-stoned
- 1/2 green bell pepper
- 1 shallot
- 1/4tsp ground cinnamon
- 1/4tsp smoked paprika
- 1/2 lime juice and zest
- 3Tbsp grated Red Leicester or Cheddar Cheeseor some other cheese
- 2small tortillas
Instructions
- Peel, halve and finely slice the shallot.
- Roughly chop up the tomatoes, bell pepper and apricot together to make a salsa.
- Fry this in a small skillet with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent.
- If you’re going to use this skillet to heat the tortilla, then remove the vegetable mixture to a plate and set aside, then clean and dry the skillet. Or, if you’re just going to use a different skillet, just set the veg mixture aside.
- Either way, heat a clean, dry skillet and place one tortilla into it. Sprinkle the cheese over the surface of the tortilla and heat on medium-low until the cheese melts and the underside of the tortilla is golden-brown.
- Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula.
- Cook until the underside of this second tortilla is golden brown.
- Remove from the skillet and cut into wedges.
Recipe Notes
