Who knew that quesadillas were so easy to make? Well, as it happens, Pam knew - and when I read about it on her blog, I had to have a go myself.
I only really discovered the joy of quesadillas while visiting the US last year - I went to a conference in Colorado where mushroom quesadillas were served as 'party food' at the welcome drinks evening, and then I enjoyed another one from a fast-food stall in Penn Station while waiting to come home from New York.
Speaking of which, why is fast food in the UK so completely boring? Seriously, folks - burgers, kebabs, and fried chicken?! Is that the best we can do? In the States there seems to be a 'fast' version of almost every cuisine - and Mexican definitely ranks among my favourites.
And this is so quick to make, it's perfect for a quick supper after a busy day. (I'm all in favour of super-fast meals, have you noticed...?)
4 flour tortillas
1 sweet pepper
6 medium chestnut mushrooms
a handful of frozen peas
25g red leicester cheese
25g mature cheddar cheese
sprinklings of parmesan cheese, black pepper, and chilli flakes (to taste)
- Finely chop the pepper, and slice the mushrooms.
- Split all the fillings into two, and spread evenly across the surface of two tortillas. Use the remaining two tortillas as lids.
- Heat a frying pan over a medium heat, and put one of the tortilla sandwiches into the pan. Continue to heat gently for a couple of minutes.
- Once the cheese has melted, flip to toast the second tortilla (seriously, wait for the cheese to melt - I tried to flip one of mine too soon, and the filling went everywhere).
- Serve as soon as the mushrooms & peppers are cooked - it doesn't take very long. You can slice it and eat with your fingers. For something a little extra, serve with sour cream, salsa, guacamole... any of the usual Mexican dips.