One of the things you’re sure to see on just about every menu in Mexico are Quesadillas. Folded corn or wheat tortillas filled with anything and everything then either dry fried in a pan or baked in the oven until lightly browned and crisp around the edges.
The usual fillings tend to be cheese or chicken and the finished product can be either wonderfully tasty or boring and dry depending on the restaurant or cafe.
The recipe below is for luxury cheese Quesadillas which make a great late night snack or a nice starter for 4 when served with a little tomato salsa on the side. There is enough filling for either 4 or 8 Quesadillas depending on the size of the tortillas.

QUESADILLAS
Serves 4

INGREDIENTS:
8 tortillas
2 ½ oz (75g) feta cheese, grated
3 oz (90g) mozzarella cheese, grated
1 oz (28g) parmesan cheese, grated
3 spring onions, chopped
1 clove garlic, crushed
½ tbsp sweet chilli sauce (opt)
1 tbsp coriander leaves, chopped
4 oz (112g) cooked potato, coarsely grated
salt and pepper
beaten egg or egg white for sealing
little oil for brushing

METHOD:
Preheat the oven to 190C/375F/GMk5.
Mix the cheeses, onion, garlic, chilli sauce, coriander and potato together and season to taste with the salt and pepper.
If the tortillas are too stiff to bend wrap in foil and place in the oven for a minute to soften up slightly.
Divide the filling between the tortillas and brush the edges with the egg or egg white.
Fold over and press the edges together well to seal.
Place the quesadillas on lightly oiled baking trays and brush each one with a little more oil.
Bake in the oven for 12-15 minutes until lightly browned.
Serve immediately with a little tomato salsa on the side.

From What’s the recipe today Jim?