How to make quesadillas

• Quesadilla Assembly

Prepare the Tortilla:

• Sprinkle one side with a small amount of Montary jack cheese.
• Add your choice of filling on top of the cheese.
• Sprinkle with corn and chopped coriander, then add more cheese on top.
• Fold the tortilla in half.

Cook the Quesadilla:

• Preheat a non-stick skillet over medium-low heat. If using a regular skillet, add 2 teaspoons of oil.
• Place the folded quesadilla in the skillet and press down lightly.
• Cover with a lid and cook for about 3 minutes, or until the underside is golden brown and crispy.
• Carefully flip the quesadilla over (see video for technique) and press down lightly.
• Cook for an additional 3 minutes without the lid, until crispy.
• Serve: Transfer the cooked quesadilla to a cutting board and cut it in half. Serve immediately with dipping sauces such as sour cream, salsa, or avocado sauce.
• Spice Mix In a small bowl, combine the spice mix ingredients. This will be used for one of the filling options below.

Beef Filling: Cook the Filling:

• Heat oil in a skillet over high heat. Add the finely chopped onion and minced garlic, and cook for 2 minutes.
• Add the ground beef, breaking it apart as it cooks. Once it turns from pink to brown, add the diced capsicum.
• Cook for an additional minute.
• Stir in the tomato paste, water, and spice mix. Cook for 2 more minutes.
• Transfer the mixture to a bowl and let it cool.

Chicken Filling: Prepare the Chicken:

• Drizzle the chicken thighs with 1 tablespoon of oil and toss to coat.
• Sprinkle the spice mix over the chicken and toss well to combine.
• Cook the Filling: Heat 1 tablespoon of oil in a large skillet over high heat.
• Add the quartered and sliced onion and minced garlic, and cook for 2 minutes.
• Add the diced capsicum and cook for another minute.
• Transfer this mixture to a bowl and let it cool.

Cook the Chicken:

• Return the skillet to the heat and reduce to medium heat. Add the remaining 1/2 tablespoon of oil.
• Add the chicken and cook for 3 minutes until deep golden brown. Flip the chicken and cook for an additional 3 minutes, or until fully cooked.
• Transfer the chicken to a cutting board, let it rest for 2 minutes, then dice and combine with the cooled capsicum mixture.

Vegetable Filling: Cook the Vegetables:

• Heat oil in a skillet over high heat.
• Add the diced onion and minced garlic, cooking for 2 minutes.
• Add the diced capsicum and cook for 1 minute.
• Stir in the drained black beans, corn, tomato paste, water, and spice mix. Cook for 2 minutes.
• Transfer the vegetable mixture to a bowl and let it cool.
• Use any of the fillings above (beef, chicken or vegetable) and add them to the quesadilla before you fold them above. Enjoy!