Cheese Quesadillas

Method

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1. Mix the two cheeses together with the spring onion, chilli and salt.

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2. Butter one side of each tortilla very lightly, right to the edges.

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3. Heat a dry non-stick pan over medium heat. Lay one tortilla in, buttered side down.

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4. Scatter a quarter of the cheese over one half only, then fold the empty half over.

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5. Cook for 2 to 3 minutes until the underside is blistered and golden, pressing gently with a spatula.

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6. Flip and cook the second side for 2 minutes more, until the cheese is fully molten.

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7. Slide onto a board and rest for 60 seconds before cutting into wedges — cutting immediately lets all the cheese escape.

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8. Serve with salsa, soured cream and coriander.

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Chef’s Tips

• Grate your own cheese. Pre-grated is coated in starch that prevents a clean melt.
• Fold rather than stacking two tortillas; the filling stays put and it is easier to flip.
• Add cooked chorizo, black beans or leftover chicken, but keep the total filling thin or the cheese cannot bind it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• A cold beer or a michelada
• Serve with guacamole and pickled jalapeños
• Follow with fresh mango

Storage & Reheating

Best immediately. Keeps 1 day refrigerated; re-crisp in a dry pan for 2 minutes a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.