I've become quiet popular at my school lately for my resplendant cooking skills, I've been showing off with a series of nutritious and delicious vegetarian lunches that last the entire week for under £10 (thats just £2 a day). When you're on a budget the ability to feed yourself something delicious without breaking the bank is a valuable skill.
So I decided to start writing up some of my best recipes so you too can make people mouth wateringly jealous...
The good thing about Quesedillas is you can put pretty much anything in them, in fact one of the best Quesadillas I have ever had was just cheese, corn kernals and jalapenos.
You can just buy a salsa mix from the supermarket if you're feeling overwhelmed but I prefer to make my own and it is much cheaper. Chop a combination of the following; onions, garlic, peppers, chilli, tomatoes, mushrooms, celery and fry with a can of kidney beans, when they have browned nicely I like to add a little half cup of water and simmer the whole lot so that its all nice and soft. You can use a fork to mash some of the beans to get a nice texture,and if you have some handy you can add a bit of tomato puré.
Put your Tortilla on a plate and spread your ingredients all over it, a bit like making a pizza. You want the salsa mix on the bottom and the cheese on the top. Then put another tortilla on the top and gently slide the whole thing into a hot frying pan with a little bit of olive oil.
Suggested fillings: salsa mix, cheese, spinach, corn kernals, peppers, chillis, jalepenos... use your imagination!
Here comes the tricky part- you need to flip the whole thing over so that both sides get nice and crispy. Thankfully I have the time tested technique so chill. Take your plate and pop it over the Quesadilla in the pan like a lid. Now keeping one hand on the plate, use your other hand to hold the handle of the frying pan and turn the whole thing upside down so that your Quesadilla is now sitting cooked side up on the plate. Thats the hard bit over, all you have to do is slide the Quesadilla back in the pan and cook the bottom side.
When your Quesadilla is nice and brown on both sides its pretty much ready to eat. The dangerous time is always when transferring your Quesadilla from plate to pan and pan to plate so carefully slide it onto your plate. Chop it into quarters and add some sauce- I like mashed avocado and a bit of ketchup but you could add pretty much whatever you want.
EAT LIKE A BOSS