Quesadillas are flour tortillas cooked lightly in a frypan, and they can have any kind of filling.
I have made my own salsa, and it is so easy to do, with no chemicals which the bought ones have.
The most difficult part of making these is turning them around, when bits of the filling can fall out, however putting grated cheese around the edge could help this as it can help stick the edges together.
I decided to try Monterey Jack cheese, which some Americans rave about, however it was no different to our cheddar, so I would not go to this expense again!
Anyway, they are a lovely meal/snack and even great in lunch boxes, as they are also nice eaten cold.
Ingredients About 275 g mushrooms, mixed if possible
¼ cup shallots, chopped finely
½ cup red capsicum, chopped
1 tsp garlic, crushed
4 small (not mini) tortillas
½ cup Monterey Jack cheese (or similar), shredded
Mango Salsa 1 cup mango, diced (fresh if possible)
1½ tbsp lime juice
1 tbsp coriander, chopped
½ tbsp jalapeno, finely chopped (or red chilli)
Method For the salsa
This can be made ahead as it lasts - you could probably use peaches if you cannot get mangoes.
Combine the mango, coriander, lime juice, jalapeno and a bit of salt.
Mix well and keep covered till you are ready to use it.
For the quesadillas
Heat a bit of oil in a large frypan and turn it to medium to high. Add the mushrooms and cook slightly, stirring, for only 3 minutes. Remove ¼ - ½ of the mushrooms, which will be used to garnish.
Mushrooms should be cut to about this size
Add the shallot, red capsicum, garlic and a bit of salt and pepper.
Cook, stirring for about 4 minutes.
Lay out two of the tortillas, and divide the mushroom mixture on to these.
Spread the minced or sliced cheese over this.
Put the other tortilla on top of the cheese.
Put this carefully back into the frypan on a slightly lower heat and cook for a minute or two.
Turn this over, with care, with two large spatulas or similar, and cook till lightly browned.
If some of the middle falls out, just push it back in.
Remove from the pan and keep warm while you cook the other tortilla.
Cut into four and spread some of the reserved mushrooms over each one.