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Metro Chilli Quesadillas

  • 15 min
  • 2 servings

Metro Chilli Quesadillas

Recipe by Annie Bell, from The Modern Dairy.

Quesadillas take over where toasted sarnies leave off, embracing all the punchy Tex-Mex flavours that a couple of slices of white will never be able to. After some canvassing of nearest and dearest about what exactly should go into the quesadilla of their dreams, this is the combo that came up. Dipping the goey little pockets into a slushy guacamole is very much a part of the ritual.

Step by Step (tick the boxes as you go)
  • 1 Heat a frying pan, over a medium-low heat for 4-5 minutes.
  • 2 Lay the tortillas out on a board and cover them with cheese.
  • 3 Scatter the guinea fowl or chicken over the two tortillas, then drizzle over the chilli jam and scatter with spring onion.
  • 4 Lay the Parma ham over the remaining two, then carefully turn these on top of the other tortillas to make quesadillas, and gently press down.
  • 5 Dry-fry the quesadillas for 3 minutes either side or until lightly golden and gooey in the centre. Cut into quarters and serve with guacamole (see below).
Ingredients
  • 4 small tortillas
  • 120g sliced Leerdammer (6 thin slices)
  • 100g thinly sliced roast guinea fowl or free-range chicken
  • 2 teaspoons chilli jam
  • 1 spring onion, trimmed and thinly sliced
  • 3-4 slices Parma or other air-dried ham
Guacamole (serves 4)
  • 2 avocados, halved, stoned and flesh scoped out
  • 1 tablespoon coarsely chopped red onion
  • 1/2 teaspoon finely chopped medium-hot red chilli
  • 1 tablespoon coarsely chopped coriander
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon extra virgin olive oil, plus extra to serve sea salt
  • cayenne pepper, for dusting
You’ll need