How to make the perfect quesadilla

Move over, pizza, you’re not king of the weekend anymore. The quesadilla is — in our opinion — one of the most well-rounded complete meals there is, with just the right balance of protein, carbs and fat. But, if you’re inexperienced, making one can be a nightmare, from which you wake up with something between a tortilla pizza and a fajita. Let us guide you through the nuanced process of building the perfect quesadilla.


The tortilla

You can use white or brown, it doesn’t matter. Brown is actually quite pleasant for balancing out the tangy salsa. Try and get the full-size ones, not the mini ones.

The chicken

Breast or leg, your choice. Cook the chicken with your favourite spice mix (those sachet ones are fine.) Once it’s cooked, chop it into teeny tiny pieces, the smaller the better. Set it aside.

The beans

Get a tin of refried beans. These are essential. To prepare, simply open the tin, empty contents into a bowl, mash with a fork and set aside.

The cheese

Cheddar works, so does Emmental or Jack if you can get it. Grate lots of it. Set it aside.

The extras

We’d say that these are optional, but they’re not. They’re essential. You’ll need: Salsa, fresh coriander, lime, coconut oil and avocado.

Optional extras are not optional when making the perfect quesadilla. The beauty is in the details.


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Build your perfect quesadilla

  1. Place a tortilla on a plate and spread a reasonable layer of refried beans over the entire surface.
  2. Spread chicken over the beans in an even layer (not too high or the quesadilla won’t seal.)
  3. Add cheese and lots of fresh coriander (coriander is essential, in our opinion.)
  4. Mash the avocado and dot small mounds around the tortilla.
  5. Roll the lime, slice, and squeeze over your creation.

Cook your perfect quesadilla

  1. Heat some coconut oil in a flat, non-stick pan, large enough to fit your tortilla with bending it.
  2. Place the loaded tortilla in the pan, and place a second tortilla on the top.
  3. Use your hands to gently press the two tortillas together, paying special attention to the edges (you want the cheese to seal the edges.)
  4. Cook on a medium heat for roughly 90 seconds, then gently but confidently flip the quesadilla. Cook on the other side for a further 90 seconds.
  5. Transfer to a board and slice into triangles. Serve immediately with salsa and beer.

Alternative fillings

If you’re vegetarian, you can substitute the chicken for pieces of chopped omelette (this is a great breakfast option, too.)

Pulled pork works really well instead of chicken, as does ground beef. The avocado really works well, but if you don’t like avocado, a chunky hummus is awesome.

Don’t forget to show us how you get on, and if you’ve got a favourite weekend recipe you think we all need to try, let us know, man!

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