The Quesadilla is the Mexican equivalent to the toasted sandwich. Made with classic Mexican ingredients, many of which can be found ready prepared in the supermarket. Soft corn or flour tortillas are spread with refried beans and topped with grated mozzarella, fresh slices of avocado, spicy tomato salsa, sour cream and coriander leaves, then flipped in half to enclose the filing and toasted on the Signature Square Skillet Grill. This tasty toasty makes the perfect summer snack.
- 4 x soft corn or flour tortillas 20 – 23cm
- 8 tablespoons canned Mexican refried beans
- 200g grated mozzarella
- 1 large ripe avocado
- Juice of ½ a lime
- 8 teaspoons soured cream
- 2 stem fresh coriander – leaves picked
- Vegetable oil
- 2 medium ripe tomatoes – diced and watery seeds discarded
- ½ small red onion – finely diced
- 1 mild green jalapeño chilli – deseeded and finely chopped
- Juice of ½ a lime
- ½ teaspoon white sugar
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 tablespoon roughly chopped coriander
- 1 small jar or chilled tub of spicy tomato salsa
First make the salsa by combining all the prepared ingredients in a bowl, cover and set to one side for the flavours to infuse.
Spread each tortilla with 2 tablespoons of the refried bean mixture, leaving the edges clear and scatter over the grated cheese. Press the cheese down gently to prevent it falling when the tortilla is flipped.
Cut the avocado in half and remove the stone and the skin. Cut each half into thin slices and squeeze over the lime juice. Place the slices of avocado on just one side of the cheese-topped tortillas.
Spoon 2 – 3 tablespoons of the fresh or ready-made salsa and 2 teaspoons of sour cream over the avocado slices on each tortilla and finish with a few coriander leaves.
Flip the side of tortilla with just the beans and cheese to encase the avocado, salsa and sour cream and gently press the edges together.
Place the Signature Square Skillet Grill over a low to medium heat on the hob and allow it to heat for several minutes. Test the temperature by dropping a few drops of cold water onto the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handles at all times.
When the grill is ready, lightly brush with a little vegetable oil.
Place one filled tortilla at a time onto the hot grill and cook for 2 – 3 minutes, flip and repeat on the other side.
When cooking use a flat metal spatula to apply gentle pressure on the tortilla, firstly to the edges to seal the filling and then on the top to create even sear marks.
Repeat with the remaining quesadilla’s lightly re-oiling the grill when necessary.