Ingredients:
Any leftover cooked meat - I find that roast chicken, pork or beef works best, shredded up.
Tortillas.
Grated cheese - this can be whatever you have in, but it needs to be meltable. I like to use a mix of cheddar and mozzarella.
Diced onion and pepper.
Taco seasoning.
Hot sauce. (optional for an extra kick)
Lime and coriander (optional toppings)
For a vegetarian version, you could swap the meat for extra veggies that need using up, or black beans.
Instructions:
Finely dice your peppers and onions (and any other veggies you want to add).
Pan fry the veggies in a little olive oil on a medium heat.
While the veggies soften, shred your meat with two forks, or slice it into thin strips.
Add the meat into the pan with the veggies, and add your taco seasoning to taste. Mix the ingredients as they warm through.
Once the meat is warmed through, add around 2 tbsp of water to the mix. If you are adding hot sauce, add it now to taste.
Now you can start building your quesadillas! Spread the meat/veggies over a tortilla. If you are using one tortilla, spread the mixture halfway as we will fold it later. Or, you can spread it over the whole tortilla, and lay another one on top later.
Sprinkle over the cheese. You can also add some extra sauce here if you fancy.
Either fold your tortilla, or lay another tortilla over the top. Add this back into your pan and fry on a medium heat.
Keep an eye on your quesadilla - when the tortilla is golden brown on the bottom, flip it over and repeat on the other side.
Serve your quesadilla when both sides are golden, and the filling and cheese is thoroughly heated. Slice up into segments, and add toppings if you like - a squeeze of lime and a sprinkle of coriander adds a nice zesty twist!