I have just discovered quesadillas (or at least, the American version of quesadillas).
If you’re wondering what planet I’ve been living on to not know what these are, my excuse is that Mexican cuisine isn’t big in Australia.
Yes, I’ve had my fair share of Old El Paso tacos and I’ve even made my own tortillas from scratch a long, long time ago, but Mexican food is a bit, well, foreign to me.
If you’re uninitiated like I was, a quesadilla is basically a toasted tortilla sandwich. I’m not a big fan of lots of bread, so I like how this is a lower-carb sandwich, where the emphasis is on the filling.
You can put anything on it you like, we had mashed banana and cheese the other day. This is my bean and salad version. Serves 1.
2 Tbsp tinned kidney beans
1/4 tsp cumin or to taste
1/2 tomato, diced
handful of lettuce, shredded
1/4 avocado, mashed
handful of grated cheese
- Mash the kidney beans slightly and stir through the cumin.
- Spread one of the tortillas with avocado, then top with lettuce, tomato and kidney bean mixture.
- Grate a little more cheese over the beans and place the remaining tortilla on top.
- Toast in a sandwich press until golden and cheese has melted or in a hot pan, pressing down slightly with an egg flip and turning half way to toast both sides.
- Slice into segments and serve.
Variations: add cooked chicken; top with sour cream or stir through the kidney beans to make more of a spreadable bean; add a sprinkling of chilli if you like things with a little heat.