While pretty much anything can work inside a tortilla, a few of our favourite fillings are: salami and semi-dried tomatoes; roast chicken, feta and basil; baked beans and bacon; roast pumpkin and pesto.
- 4 flour tortillas
- 185g grated cheese (use two types like cheddar, asiago, manchego or mozzarella)
- 1 long sweet yellow capsicum, seeded and slices (optional)
- 2 coriander sprigs, leaved stripped (optional)
To serve (optional)
- avocado, smashed
- natural yoghurt
- sweet chilli jam
Heat a large frying pan over a medium heat.
Lay two of the tortillas on a clean work surface. Divide the grated cheese, peppers and coriander, if using, evenly between them, then top with the remaining tortillas.
Add one of the quesadillas to the frying pan and cook for two minutes on each side until lightly browned and the cheese has melted. Remove from the pan and cut into six or eight wedges, then repeat with the remaining quesadilla.
Can be served with smashed avocado, yoghurt, sauerkraut and sweet chilli jam.
Recipe taken from Mr & Mrs Wilkinson’s How it is at Home by Matt Wilkinson and Sharlee Gibb
Chef Matt Wilkinson and his wife Sharlee Gibb know how hectic it can be to cook for the family while juggling work and life. In How it is at Home, the couple share the honest, fuss-free food that they enjoy with their boys every day. One hundred nourishing, comforting and inspirational recipes for home cooking include breakfasts and lunches (packed or otherwise), such as Green Eggs and Chicken & Miso Noodle Salad, and ideas for speedy school-night suppers, picnic treats and weekend baking. Matt and Sharlee’s approach is a celebration of all that is simple and seasonal and in How it is at Home they remind us that, with a little planning and routine, daily meals can bring joy and togetherness to even the busiest family’s table.
You can purchase Mr & Mrs Wilkinson’s How it is at Home at cooked.com.
Published by Hardie Grant Books.