Mexican Quesadillas with a vibrant tomato salsa! yum


The spring is almost here and it’s time to wake up, cook vibrant food and forget about stews, heavy soups and mashed potatoes ! 😛


Today I am going to show you how to make a very easy meal, that doesn’t involve a lot of cooking to be honest.. you can have it for dinner, lunch or serve it on a party as a canappé.

So, what is it? Quesadillas! They’re easy and delicious.. what could you want more?

Here’s what you’ll need:


8 medium sized tortillas (2 per person)

250g of beef mince

1 large red onion, sliced in half-rings

1 red pepper- diced

1tsp of tomato purée

1 can of red kidney beans- rinsed

tex-mex seasoning (or 1 tsp of paprika powder, 1 tsp of chili powder, 1tsp of corriander powder and 1 tsp of cumin powder)

salt and pepper to taste

a squeeze of lemon

1 tsp of sugar

2 cloves of garlic.

young cheese of your choice, I recommend Manchego, but use any kind you like.


You can serve quesadillas as they are, but I like to serve them with a fresh tomato salsa. It just cleans your palate and is a cooling contrast to the spicy quesadilla. For that you will need:



15 cherry tomatoes-halved

half a red onion- thinly sliced

a few corriander leafs- finely chopped

½ tsp of ground corriander

salt, pepper

squeeze of lemon

1 tbsp of olive oil   – simply mix all the ingredients together and set aside so all the flavours combine.


Now, let’s make the filling for our quesadillas- fry up the beef mince until nice and brown,add the onion, garlic, pepper and all the spices. Fry up until the meat is fully cooked and the veggies are cooked but still crunchy. Add the drained beans and let it all warm through. Take a potato masher and mash it all together, so the filling becomes sticky as the beans break apart and release starch- it’ll all help for the filling to stick to the tortilla and it won’t fall out.


Now put your tortilla on a cutting board, sprinkle some cheese on one half, then spoon over some filling (not too much) make sure that the filling is spread evenly, then sprinkle more cheese on top, and fold the tortilla in half, press down. Pop it into a dry pan, on a low heat and wait till it becomes golden brown, then flip over and do the same. By that time the tortilla will crisp up, the cheese will melt and stick everything together, and the filling will warm through.


Take it out of the pan and cut into 3 even pieces with a sharp knife. Arrange the pieces on a plate and spoon the tomato salsa in the middle. I hope you’ll enjoy it, I certainly’s how  it looked.


TIP: you can use any type of meat, fish or make it vegetarian.. you can also add sweet corn to the filling if you wish 😉








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