Vegetable or chicken quesadillas for the whole family (with guacamole)
Quesadillas are great – easy and quick to make, a great way of using up leftovers and a perfect way to get a hit of vegetables. If you’ve never tried them, they are a bit like cheesey, fajita flatbreads – with the filling sandwiched between two wraps and lightly fried until the cheese has reached perfect meltiness. They are simple enough to make after a busy day of work / running around after children, but also make a fun Friday or Saturday night meal.
You can see that they were a hit with LP, as they are excellent finger food for those who haven’t mastered cutlery 100%:
Let’s focus on the contented smile and not the recycling / general mess in the background
Guacamole is a great side to go with it and an ideal way of using up avocados that might be slightly too soft to eat.
I like spicy food but it’s not so good for babies, so there’s a base recipe for this, to which you can add the desired level of heat. Use your judgement as to how much veg you need – a dinner plate full of chopped veg was enough for LP and I. I appreciate that this recipe is a bit vague and that’s because – guess what? – I actually made this one up myself for a change! It should give you an idea though.
If you were serving four adults I would suggest a whole onion, one pepper, one courgette, a handful of cherry tomatoes and a handful of chopped mushrooms. With the spice, just remember not to go overboard with the chilli and cayenne pepper – you only need a small amount of the latter!
Base Recipe for Quesadillas
- 2 plain tortilla wraps per person
- Assorted veg chopped into fairly small pieces: yellow pepper, mushrooms, courgette, sunblush tomatoes
- 1/2 red onion, finely sliced
- Chopped cooked chicken (if liked)
- Good handful coriander
- Pinch of cumin
- Sprinkling of garlic powder
- Tomato paste
- Grated cheese (LP and I used about 100g grated cheddar)
- Oil or cooking spray for frying
- 1 ripe avocado, mashed with a fork
- 1 small garlic clove mashed
- small handful coriander
- Juice of 1/2 lime
Spice for adults (amounts below are for 1-2 adults)
- 1/2 teaspoon cumin
- 1/2 teaspoon chilli powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1/2 chopped red pepper for guacamole
Colourful cooking is always fun
- Add a teaspoon of oil to a large frying pan
- Cook the vegetables over a medium to hot heat for about 8 minutes, until they are soft but retain a slight crunch. If you are cooking for a toddler, do two batches, adding the hotter spices to the second batch and keeping them seperate throughout
- Remove from the pan, re-grease it and add a tortilla wrap. Cover the wrap with the filling and a layer of cheese and a few dabs of tomato paste here and there
- Add another wrap on top. Cook on a low to medium heat until the bottom wrap is golden when lifted, then turn over to do the other side. Remove from heat when it’s cooked all over
- While it cools, mix the guacamole ingredients and put the dip into a small bowl or ramekin
- Cut the quesadilla with a pizza cutter and arrange on a plate around the guacamole. Or cut into small pieces and place in front of your small child
- Taste and enjoy!