I often make these at the weekend instead of a toasted cheese sandwich.
Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.
I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.
This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys make their own!
2 corn tortillas
2 Roma tomatoes, deseeded and diced
handful of cooked chicken, diced
small bunch of coriander, leaves and stalks roughly chopped
40g Cheddar, finely grated
1/4 red onion, peeled and finely sliced
1/4 teaspoon Cajun spice rub, recipe in the blog
With one tortilla as a base top with your ingredients.
Top with the second tortilla and place on the sandwich press.
Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.