Updated: May 4, 2020
by Nigel Barden & Caroline Marson
This is a marvellous speedy snack. Crispy on the outside; juicy, seasoned and molten on the inside. Ring the changes by adding ham, cooked chicken or roasted veggies. For speed you can use a good quality bought in houmous instead.
5 x small corn or flour tortillas
150ml crème fraiche or soured cream
200g Mature Cheddar, grated (Nigel used Orkney)
70g jalapeño peppers (from a jar), drained and roughly chopped
Thyme sprigs and extra red chilli slices to garnish
White Bean Houmous
1 x 400g can, cannellini beans, drained and rinsed
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
20g coriander, leaves and stalks, chopped (you can use frozen or dried)
Juice of 1 lime
15ml virgin olive oil
sea salt and ground black pepper
2 tsp apple cider vinegar
2 x spring onions, thinly sliced
4 ripe medium tomatoes, diced
1x garlic clove, peeled and crushed
1 x mild fresh red chilli, deseeded and finely diced
5g coriander, leaves and stalks, chopped (you can use frozen or dried)
¾ tsp salt
Juice of ½ lime
1 ripe avocado, peeled and diced
Place all the ingredients for the White Bean Houmous into a food processor and mix until smooth.
For the chilli salsa; add all the ingredients and stir well.
To assemble; Over one half of a tortilla spread a tablespoon of the houmous, then add a tablespoon of crème fraiche (or soured cream), a sprinkle of Cheddar, a tablespoon of salsa and some jalapeños. Fold over and seal the edges.
To cook; Heat a griddle pan until smoking hot. Place 3-4 of the quesadillas on the griddle and cook for 2-3 minutes. Turn and cook for a further 2-3 minutes on the other side. The cheese should melt and bind the tortilla together and the outside should be nicely charred. Serve with extra chilli slices, the chilli salsa and sprinkle with thyme.