Enjoy this fantastic Mexican recipe for Smoky Cheese Pepper and Chipotle Quesadillas
1 large onion, sliced into thin wedges
1 orange. red or yellow bell peppers, seeded and sliced into thin wedges
1 large clove garlic, crushed
Chipotle chilli paste/sauce to taste (Tabasco has a chipotle variety)
4 large tortillas (15-20cm)
1.5 cups of grated cheese
sunflower oil for frying and roasting
salt, pepper and seasoning
Place the sliced onions, pepper and crushed garlic in a bowl and add a good glug of oil, as well as seasoning to taste.
Toss together with your hands till all the vegetables are coated, then turn out onto a baking tray in a single layer and roast at 180C until soft and beginning to caramelise at the edges.
Spread one side of each tortilla with a bit of chipotle paste (the hotter you like it, the more you should add). Heat a splash of oil in a non-stick pan with a diameter at least as large as the tortillas.
Place one of the tortillas in the pan, chipotle side up, and sprinkle grated cheese over the entire surface. Then spoon half the onion and pepper mix over the cheese and spread evenly. Finish with another even sprinkling of cheese and place a second tortilla on top, making a sandwich.
Using a large egg lifter, press down on the top tortilla for a few seconds until you can hear sizzling and keep cooking until the base is beginning to brown.
When you are sure that the cheese has melted sufficiently to glue the two tortillas together, then carefully slide the egg lifter underneath the bottom tortilla and flip the quesadilla over. Cook until the base layer begins to brown.
Remove the quesadilla from the pan and place on a warmed plate in a very low oven or in a warming drawer. Repeat with the remaining ingredients to make a second quesadilla.
Slice into quarters and serve immediately.
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