Crispy Cheese Quesadillas

A quesadilla is the kind of dinner that comes together from a few odd ingredients in the fridge and zero plan. The base is non-negotiable — tortilla, cheese, smoky filling — but past that, almost anything on hand will work.

The technique is what makes the difference between sad, soggy quesadillas and the crispy ones actually worth eating. Dry pan, no oil, gentle pressure.

Ingredients

Instructions

1. Mash half the beans with the paprika, cumin and a pinch of salt. Stir through the rest of the beans, coriander and spring onions.
2. Lay two tortillas on the counter. Scatter half the cheese over each, then spread the bean mixture, then the rest of the cheese. Top with the remaining tortillas and press down.
3. Heat a dry non-stick pan over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is deeply golden and the cheese has melted.
4. Cut into wedges with a sharp knife or pizza cutter and serve with sour cream, salsa and lime.

Cooking tips

• No oil in the pan. A dry pan crisps the tortilla; oil makes it soggy.
• Cheese on both sides of the filling glues the quesadilla shut. Skip that and it falls apart at the first slice.
• Add cooked chicken, leftover roast vegetables or shredded beef to bulk it out into a proper dinner.

More like this

For more from this section, browse our quick & easy recipes or the full collection.