burnt toast

Quesadilla. The cheat’s pizza, the new toast – basically the most versatile piece of foodage out there. And delicious obviously. Crisped in a pan until golden, the cheese sexily oozing out of the sides as you cut it into triangles, as you try not to look like a glutton and ram a whole piece down your throat while you’re already topping the next with the fruity salsa.

Basically best Friday evening nibble ever. I’ve got a feeling I will be turning the topic of quesadillaing into a bit of a series because really, there are just so many different options to share.

Lets start with the mother of all cheese quesadillas, shall we? A riveting combo of feta, Philadelphia cream cheese and cheddar, satisfying that cheese tooth of yours to the max. Whack on some mango salsa – you’re done. It’s pretty simple and really, I don’t know why I’m still writing. Go make some. Now.

Three-Cheese Quesadillas with Mango and Basil Salsa

Makes 4-5 quesadillas, depending on size

200g feta

250g Philadelphia cream cheese, softened

4 spring onions, finely sliced

200g or so grated cheddar cheese

2 mangoes, diced into small cubes

1 large shallot, finely chopped

1 large mild chilli, finely chopped

½ bunch basil, finely chopped

1 lime, juice

2 Tbsp olive oil

pinch of salt

8-10 flour tortillas

First of all you want to start making the “whipped feta”, which essentially is combining cream cheese and feta with a hand held blender in a bowl of some sort until smooth. Got it? Great. Now set it aside while you get on with the rest. Just don’t put it in the fridge, because we want it to be nice and spreadable for later.

Now, combine the mango, shallot, chilli, basil, lime juice, olive oil and salt in a bowl.  Easy as eh? Now you’re ready to roll. Place a flour tortilla on a flat surface such as a chopping board and spread over ¼ or a little less of the whipped feta. Sprinkle over some of the sliced spring onions and top off with a bit of cheddar. Place another tortilla on top and transfer to a large fry pan. Gently heat on one side until it goes golden and crispy, then turn and do the same thing there. Remove from the pan and continue with the rest. Slice the quesadillas into triangles and serve with the salsa.