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Cover: Gluten free cooking

02May 12

Cheddar Cheese and Courgette Quesadillas

Cheddar Cheese and Courgette QuesadillasQuesadillas basically means “Little Cheese Things” in Spanish, and are simply mini toasted cheese sandwiches made using tortillas instead of bread.  These scrumptious cheddar cheese and courgette quesadillas are made with finely sliced courgettes as well as the cheese, but feel free to make them with just cheese or add your own favourite fillings such as  shredded chicken, beef, or pork; caramelized onions; black olives; or avocado. (For more Mexican flavours, I recommend these chicken fajitas with red onion and guacamole.)

 

You Need:

For the filling:

  • 250g shredded cheddar cheese
  • 65g chopped fresh coriander
  • About ½ a small courgette, washed and sliced as thin as possible

 

For the tortillas:

  • 1 tablespoon olive oil
  • 4 gluten-free tortilla wraps

For the garnish

  • 100ml sour cream

 

Steps:

 

  1. Combine the cheese and fresh coriander in a small bowl. Set aside.
  2. To make the tortillas, brush half of the olive oil over the surface of a flat, non-stick grill pan or frying pan large enough to hold the tortillas.
  3. Lay a tortilla down directly on the pan, but do not turn on the heat just yet.
  4. Spoon the cheese and coriander mixture evenly spaced over the tortilla.
  5. With a spatula, gently spread the filling evenly over the tortilla to within a centimetre or so of edge.
  6. Place a layer of the thinly sliced courgette over the cheese, not too close to the edges.
  7. Gently place a second tortilla on top of the filling and gently press down.
  8. Turn the heat on to medium and cook, covered with a lid large enough to cover the tortillas, for about 2 to 3 minutes or until tortillas are gently browned.
  9. Carefully turn over the tortilla either with a large spatula or by flipping it with the pan as with an omelette.
  10. Cook for another 2 to 3 minutes. Gently lay the cooked tortilla on a flat surface, such as a large cutting board, and cut into quarters with very sharp knife.
  11. Remove the pan from the heat to let it cool off a little.
  12. Repeat the process for the rest of the tortillas.
  13. Serve immediately with a dollop of sour cream or salsa.

 

Ready In:  20 minutes

Serves:  4

Difficulty:   1 out of 5

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2 comments

  1. Pretty easy and fast to make, I would eat hundreds of these!

    Reply
  2. I made these for a party a couple weeks ago, and they were gone in 30 seconds. Should have made more!

    Reply

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