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THREE CHEESE QUESADILLAS

THREE CHEESE QUESADILLAS

Each cheese brings its own unique qualities to these deliciously rich quesadillas: mozzarella goes gooey and stretchy, Cheddar lends a sharp saltiness, while blue cheese offers punchy acidity. You’ll find the tortilla crisps up as it cooks, which delivers a great mix of textures.  

INGREDIENTS

SERVES: 4

1 tbsp olive oil

30g butter

4 garlic cloves, sliced

300g chestnut mushrooms, thickly sliced

4 large flour tortillas

80g blue cheese, finely crumbled

120g mozzarella, grated

120g Cheddar, grated

3 fresh jalapeno chillies, thickly sliced

Olive oil to brush

Salt and freshly ground black pepper

Mixed salad leaves to serve

METHOD

1: Heat the olive oil and butter in a cast-iron pan on your hot barbecue. When hot, add the garlic to the pan and stir for a minute or so, until sizzling gently. Now add the mushrooms and season with salt and pepper. Cook for 4–5 minutes or until they are softened and browned. Take the pan off the heat and leave to cool a little.

2: Lay each tortilla out flat and make a cut from the centre to the bottom outer edge. In your mind, divide the tortilla into quarters. Distribute the blue cheese over the upper left-hand quarter and scatter the mushrooms on top. Fold the bottom left-hand corner of the tortilla up over the blue cheese and mushroom layer to enclose it.

3: Scatter the mozzarella over the top right quarter then fold the top left (filled) quarter over to enclose. Lastly, sprinkle the Cheddar and sliced jalapenos over the top right (filled) quarter and fold the bottom right quarter up and over to enclose all the filling.

4: Brush the folded tortillas lightly with olive oil and place on the barbecue where you can achieve a medium heat. You don’t want them to brown too quickly before the cheese has melted, so keep a close eye on them.

5: Once the cheese has melted and the tortillas are golden brown, lift them off the barbecue and serve with a mixed salad alongside.

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INGREDIENTS

SERVES: 4

1 tbsp olive oil

30g butter

4 garlic cloves, sliced

300g chestnut mushrooms, thickly sliced

4 large flour tortillas

80g blue cheese, finely crumbled

120g mozzarella, grated

120g Cheddar, grated

3 fresh jalapeno chillies, thickly sliced

Olive oil to brush

Salt and freshly ground black pepper

Mixed salad leaves to serve

METHOD

1: Heat the olive oil and butter in a cast-iron pan on your hot barbecue. When hot, add the garlic to the pan and stir for a minute or so, until sizzling gently. Now add the mushrooms and season with salt and pepper. Cook for 4–5 minutes or until they are softened and browned. Take the pan off the heat and leave to cool a little.

2: Lay each tortilla out flat and make a cut from the centre to the bottom outer edge. In your mind, divide the tortilla into quarters. Distribute the blue cheese over the upper left-hand quarter and scatter the mushrooms on top. Fold the bottom left-hand corner of the tortilla up over the blue cheese and mushroom layer to enclose it.

3: Scatter the mozzarella over the top right quarter then fold the top left (filled) quarter over to enclose. Lastly, sprinkle the Cheddar and sliced jalapenos over the top right (filled) quarter and fold the bottom right quarter up and over to enclose all the filling.

4: Brush the folded tortillas lightly with olive oil and place on the barbecue where you can achieve a medium heat. You don’t want them to brown too quickly before the cheese has melted, so keep a close eye on them.

5: Once the cheese has melted and the tortillas are golden brown, lift them off the barbecue and serve with a mixed salad alongside.

Share this Recipe

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Print

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Save this Recipe

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TOM KERRIDGE'S OUTDOOR COOKING

80 of my best BBQ recipes from classic dishes to puddings and drinks. Bring on the sunshine!

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