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Sweet Chilli Quesadillas

We have just the thing for a quick snack during this summers World Cup, Mexican Quesadillas. Proper homemade tasty food for all your friends & family, these half time Quesadillas can be prepared well in advance and cook in under 15 minutes, giving you time to grab another beer & not miss any of the game. We serve them a spoon of sour cream & a wedge of lime. Add our cheaty Guacamole recipe (which can also be made ahead of kick off) & big pile of tortilla chips & you have yourself a footie feast. If you have left over chicken, beef or pork it can be shredded over the top of the veg instead of the salami used here. The secret is packing in lots of flavour to the veggies, we use our MightyFineThings Sweet Chilli & Honey sauce plus a few extras.

Makes 2 quesadillas which can be cut into slices like pizza
(For the roast veg)
½ Aubergine sliced
1 small courgette sliced
1 small red onion cut into wedges
1 vine tomato diced
1 red pepper sliced

(For the sweet chilli glaze)
2 cloves garlic crushed
3 tbsp MightyFineThings Sweet Chilli & Honey Sauce
1 tbsp oil
1 tsp sea salt
1 tsp dried oregano
1 tsp smoked paprika
Few grinds of Black pepper

To Assemble
1 pack of tortilla wraps (just make sure you have a frying pan big enough)
12 slices salami
1 ball mozzarella sliced
2 handfuls cheddar cheese grated
2 spring onions sliced
1 handful fresh coriander chopped

The first part of this recipe can be done in advance, in the morning, or the day before & chilled until needed. Slice all your veg into a roasting tray, mix the ingredients for the roasting glaze in a bowl then pour over & massage into the veg. Roast at 200 C for 30-40 minutes, giving it a stir half way through cooking. While that’s cooking slice & grate the cheese, slice the spring onions & chop the coriander, put in a container & chill until needed.

At half time, get a large frying pan on a high heat on the hob, you don’t need any oil in it. Place one large tortilla in the pan, now layer up the filling, first a ¼ of the mozzarella and a sprinkle of cheddar, then spoon over a layer of roast veg, add 6 slices of salami (or shredded left over meat if you have any) add ½ the spring onion & ½ the coriander, then another ¼ of the mozzarella & another sprinkle of cheddar, top with another tortilla wrap. Use a slotted turner to press it down into the pan, give it a couple of minutes for the cheese to melt, then flip the quesadilla over & cook the other side for another few minutes. Slide out of the frying pan onto a large wooden board, cut into slices & serve hot with sour cream. Repeat, for the second quesadilla.