Quasadillas are flour tortillas packed with all your favorite ingredients, covered in cheese and then grilled. Think of it as a pizza sandwich.
My mum would make them for lunches when my sister and I were in high school. I am willing to bet that 9 times out of 10 that they wouldn't even make it to lunch break.
They are quick and easy which make them perfect for lunches or a quick dinner.
Traditonally this is a mexican dish so is typically filled with things like beans, guacamole and salsa but the ingredients list could be never ending. I'm going to list what I used on this particular occasion but see below for some awesome variations.
I used a pack of 6 jumbo tortillas because I was making them for dinner but any size tortilla is perfect. Each of the toppings should make 2 jumbo sized quasadillas or 4 small ones.
Be careful not to overload the tortilla or all the middle will fall out when flipping.
Pack of flour tortillas
Tomato paste or salsa
Grated pizza cheese
6 baby boccincini, sliced
4 tsp basil pesto
4 slices prosciutto
1 cup bbq chicken - shredded
4-5 mushrooms, thinly sliced
1/4 red capsicum, thinly sliced
1. Lay the flour tortillas out on your bench top and smear a small amount of tomato pasta/salsa/pesto on each one. Spread a thin layer of grated cheese/boccincini over the top, making sure it goes right to the edges. Layer each ingredient on top of the cheese, similar to a pizza.
Cover with more cheese, this will ensure it all sticks together. Place the top tortilla on.
Now the tricky part, slide your egg lifter underneath, hold your breath, and flip. Hopefully you don't lose any filling. Cook for a further 2-3 mins.
3. Slide out of the pan and onto a chopping board. Cut into quarters. Serve.
Mexican: beef mince, kidney beans, guacamole and serve with sour cream.
Antipasto: Thinly sliced char-grilled capsicum, eggplant, sun dried tomato and olives.
Hawaiian: Ham, cheese and pineapple