It is slightly disturbing how much I love flour tortillas. I rarely have bread in the house because I’m a snob and see bread as the easy way out, but also because I’m lazy and think that tortillas are a perfectly acceptable substitute. If you have bread, you have a snack. If you don’t have bread, you use flour tortillas because they they require that tiny bit more effort, resulting in you feeling like a sneaky genius because you just made something delicious and impressive looking.
This is possibly my most favourite quesadilla version to date. Zucchini, thyme and garlic is a killer combo in my book, and if you contrast that with some salty sour whipped feta, topped off with drizzle of sweet chilli, then you are well and truly in the game.
Zucchini, Thyme and Whipped Feta Quesadillas
Makes 3-4, depending on how generously you fill them
125g Philadelphia cream cheese, at room temperature
big glug of olive oil
600g / 4 small zucchini, thinly sliced
1 tsp fresh thyme leaves
2 fat garlic cloves, finely chopped
6-8 flour tortillas
sweet chilli sauce, to serve
Start with making the whipped feta. Combine the two cheeses in a jug and give them a whizz with a hand held blender until smooth. Alternatively, mash the feta very finely with a fork and then stir into the cream cheese. Either way, make sure it is at room temperature when you use it, or else it’ll be difficult to spread.
Next, heat some olive oil in a pan and chuck in the zucchini. Stir over high heat until they start caramelising in places. Add the thyme and keep cooking until they’ve reduced considerably in volume and are softened right through. Add the garlic and some seasoning and shake through a few times before taking off the heat.
To assemble, spread out a few spoonfuls of feta mixture over a flour tortilla and top with a thin layer of zucchini. Place another tortilla on top, then whack into a big frypan. Toast it on one side until golden (you don’t need any oil for this), flip, and finish toasting it on the other side. Transfer to a cutting board, slice into 8 pieces and drizzle with some sweet chilli. Eat while still warm and repeat with the remaining tortillas.