Category: Quesadillas

To make the special sauce, in a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.

To make the quesadillas, in a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well.

Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet. Top half the quesadilla with ½ cup cheese, ¼ of the cooked beef. Top with pickle slices, and dill pickle chips if using.

Sprinkle top half with ½ cup cheese. Fold in half and cook until cheese is melted and the tortilla is golden brown on one side, about 2 minutes.

Preheat oven to 200°C.

Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel. Roughly chop florets, discarding tough stalks.

Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.

Lightly spray a non-stick ovenproof frypan with oil.

Place one tortilla in pan, then spread with half the broccoli mixture and top with a second tortilla. Place over medium heat and cook for 4 minutes or until base is golden. Turn quesadilla and cook for a further 3 minutes or until golden.

Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.

Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.

Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

Add whatever additional ingredients you choose – green onion, sliced mushrooms, olives, tomatoes, etc.

Take care not to layer on the ingredients too thickly.

Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

Serve with the lettuce, salsa, sour cream, and guacamole.