Who doesn’t love a toasted cheese sambo? In fact, who doesn’t love ANYTHING with melted cheese? A toastie is my go-to cannot-be-bothered-to-cook dinner – but it’s not frozen nuggets so it makes me feel better about myself!
These quesadillas are a fancier version of what is essentially a toasted cheese sambo, and they can even be made in a sandwich press. There’s a punch of flavour, some tasty cheese all pressed together in a tortilla… but it’s pretty much just a Mexican toastie. I love how simple it is to make and my family love it because it’s basically toasties for dinner.
Fancy it up with some wedges of lime and coriander if you like… or just demolish like we do at our joint.
2 chicken breasts
Olive oil, to fry
1 red capsicum, diced
½ bunch shallots
Bunch coriander, finely chopped
Red chilli, finely diced
Salt & pepper, to season
1. Chop the chicken into small pieces and pan fry in a hot pan with a little olive oil. Season with plenty of salt & pepper. Set aside when cooked.
2. Fry the capsicum, shallots, coriander and chilli. Season with a little Tabasco for a grown-ups-only extra kick. After a few minutes, toss the chicken back in and add salt, pepper, or chilli as needed.
3. Put the tortilla into a fry pan over high heat. On one side, spoon in some mixture. Top with tasty cheese and extra coriander. Then flip over the other side to cover the mix so you have a half moon. Turn the moon over the cook the other side of the tortilla. You can also do this in a flat sandwich press for a quicker, less messy process.
4. Cut and serve immediately.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.