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Quesadillas

by . Featured in NIGELLA EXPRESS
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Introduction

Just thinking of these makes me salivate: these toasted sandwiches have the perfect more-ish mixture between thin crisp crust and gooey yielding middle. What's more, they're pretty well instant to make.

Just thinking of these makes me salivate: these toasted sandwiches have the perfect more-ish mixture between thin crisp crust and gooey yielding middle. What's more, they're pretty well instant to make.

Quesadillas
Photo by Lis Parsons

Ingredients

Makes: 1 quesadilla

Metric Cups

For Each Flour Tortilla Wrap

  • 1 soft flour tortilla wrap
  • 30 grams thinly-sliced cured ham
  • 3 slices pickled green jalapeno peppers (from a jar)
  • 50 grams cheddar cheese (grated)
  • 1 spring onion (finely sliced)
  • 6 leaves fresh coriander
  • 1 teaspoon olive oil (not extra virgin)

To Serve

  • 1 tub shop-bought salsa

For Each Flour Tortilla Wrap

  • 1 soft flour tortilla wrap
  • 1 ounce thinly-sliced cured ham
  • 3 slices pickled green jalapeno peppers (from a jar)
  • ¼ cup cheddar cheese (grated)
  • 1 scallion (finely sliced)
  • 6 leaves cilantro
  • 1 teaspoon olive oil (not extra virgin)

To Serve

  • 1 tub shop-bought salsa

Method

  1. Heat a ridged griddle.
  2. Place the tortilla wrap on the counter in front of you and cover with the ham.
  3. Over one half only, sprinkle the pickled jalapeno slices, grated cheese and chopped spring onion. Scatter the coriander leaves over the top.
  4. Carefully fold the tortilla wrap in half, that's to say, fold the un-cheese-topped half over the cheese so that you have a fat half moon.
  5. Lift this up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
  6. Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.
  1. Heat a ridged griddle.
  2. Place the tortilla wrap on the counter in front of you and cover with the ham.
  3. Over one half only, sprinkle the pickled jalapeno slices, grated cheese and chopped scallion. Scatter the coriander leaves over the top.
  4. Carefully fold the tortilla wrap in half, that's to say, fold the un-cheese-topped half over the cheese so that you have a fat half moon.
  5. Lift this up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
  6. Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.

Additional Information

For gluten free use soft corn tortillas rather than wheat ones.

For gluten free use soft corn tortillas rather than wheat ones.

Tell us what you think

What 10 Others have said

  • Tried this recipe loads of times (and variations ) and never tire of it .. lovely to slip in as a main or snack.. delicious

    Posted by phil147 on 15th February 2016
  • I don't possess a griddle so I just use a dry frying pan but wipe it with a bit of oil x

    Posted by on 15th July 2015
  • Just tried this, the griddle pan has hung unused for years. I was looking for something other than burritos to use tortilla for. I chucked in some pepperoni as well and it was amazing.

    Posted by rubymalvolio on 30th May 2015
  • These are delicious, I'm a veggie so just left out the ham but grilled veg (mushrooms, peppers, courgette and a few tomatoes, herbs, oil and seasoning) torn up mozzarella and this is heaven on a plate!

    Posted by Harveyh on 28th March 2015
  • I'd totally forgotten these until I saw some wraps left in my fridge, hmmm, didn't Nigella do something yummy with them'. Fab breakfast, used some left over spicy sausage in them, so so nice. The wrap goes so crispy and the chilli's are a must even if your not too keen on them.

    Posted by molliemo on 1st July 2014
  • I live in Mumbai and while tortilla wraps are available they're pricey since they're imported. I followed your recipe using our regular chapattis and the results were super yummy! The chapatti (roti) crisps up and is just delicious.

    Posted by Francorsi on 20th July 2013
  • I have always wanted to make these, I have, and they were divine - family raved about them - definitely making again.

    Posted by Vicklet on 7th May 2013
  • If you use softer mild cheeses like Mozzarella or any Fondue cheeses you can use really bold ingredients or leftover grilled vegetables. Scrambled eggs work well as well. Or I mix different cheeses.

    Posted by Fgl28 on 27th March 2013
  • I love this recipe! Thank you very much. Only one question: why would anybody use non-extra-virgin-olive-oil?

    Posted by JoeJackson on 27th March 2013
  • Simply divine!

    Posted by Kandice Edwards on 4th March 2013
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