Smoky Quesadillas by Jos Wilson
Rosie says," I made these as a lunch treat for my 80 year old mother and her friends. They loved them. Everyone got to enjoy a filling of their choice and toasting the tortillas makes them light and crispy so they're healthy and not too filling".
Using tortillas to make these traditional Mexican melted cheese sandwiches is an ideal way of using up any leftovers from your Inverawe hamper so let your imagination run wild. Makes a quick and tasty snack, just adjust the quantities to suit how many are eating and how hungry they are!
- Pack of flour tortillas
- Isle of Mull cheddar
- Chopped smoked salmon
- Sliced tomatoes
- Chopped olives
- Organic crowdie
- Lightly cook two tortillas on one side only in a dry frying pan.
- Grate Isle of Mull cheddar and sprinkle it on the toasted side of the tortilla, then top with smoked salmon chopped into small pieces.
- At this stage, you can add whatever else you fancy. Thinly sliced tomatoes and/or chopped olives is good, or for those who enjoy something spicy, a few sliced pickled chillies.
- Dot some organic crowdie over the top and press the other tortilla on the top gently, with the already toasted side facing down.
- Return to the frying pan and cook over a low heat carefully turning with a spatula until the cheese inside has melted.
- Sliced like a cake using a pizza cutter, decorate with watercress or rocket and enjoy.
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