….Quesadilla, the meaning of the name is “little cheesy thing”. This popular Mexican dish consists of a tortilla that’s filled primarily with cheese and sometimes meat, bean, vegetables, guacamole and spices. It’s cooked on a griddle or stove. Traditionally, a corn tortilla is used, but there are flour tortillas as well. Today, I added some chili con carne that I made a few days ago. I took it out and thawed it from the freezer. Some of the world’s most delicious dishes started out as a way to repurpose leftovers. Even burrata was created as a way to repurpose leftover shreds of mozzarella. Beyond cheese, the other fillings are entirely up to you. When all of the quesadilla has been cooked, cut each one into two or three pieces and serve immediately with your preferred toppings. It’s great that I can easily use it for other dishes with the chili con carne I made. This is a good tip because I can enjoy different flavors with the same taste.
Time: 30 minutes
- 2 large tortillas
- 6 tbsp chili con carne
- 2 avocado
- sea salt to taste
- white pepper to taste
- 1 tbsp lemon juice
- Mozzarella cheese to taste
- Cheddar cheese to taste
- Cut the avocado in half and keeping them in the skin, scoop the flesh out and crush with a potato masher.
2. Season the avocado to taste with sea salt, pepper, and lemon juice. Mix them gently and set aside.
3. Lay the tortilla out on a board and scatter some cheese over one half of each tortilla.
4. Spread a thin layer of avocado over the other half of the tortilla.
5. Add the chili con carne onto the top of the cheese.
6. Fold this over gently to make sure they keep together well.
7. Heat a pan with medium high heat and add the quesadillas into the pan to cook them for 2 minutes each side to crispy up, caramelize and melt the cheese.
8. Transfer it onto a board and cut into 2 or 3 pieces.
9. Serve it with extra lemon and yogurt on the side.