Quesadilla Recipe

Ingredients:

8 flour tortillas (20cm/8")

2 cups Monterey Jack cheese (shredded, or other cheese of choice)

¾ cup cilantro (roughly chopped)

1 cup corn kernels (frozen thawed or canned, drained)

1 filling of choice (beef, chicken, or vegetable)

1 teaspoon each of onion powder, dried oregano, and salt

2 teaspoons each of cumin powder and paprika

¼ teaspoon each of black pepper and cayenne pepper (optional)

3 tablespoons olive oil

4 garlic cloves (minced)

½ onion (finely chopped)

1 bell pepper (small red capsicum, diced)

2 tablespoons tomato paste

½ cup water

Instructions:

1. Prepare the filling:

   Beef Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 500 grams of ground beef and cook until browned. Add 2 minced garlic cloves, ¼ finely chopped onion, and 1 diced bell pepper. Cook until the vegetables are soft. Stir in 1 tablespoon of tomato paste, ¼ cup of water, and the spices (onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne pepper). Cook for another 5 minutes until the mixture is well combined and heated through.

   Chicken Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 500 grams of diced chicken thighs and cook until browned. Add 2 minced garlic cloves, ¼ finely chopped onion, and 1 diced bell pepper. Cook until the vegetables are soft. Stir in 1 tablespoon of tomato paste, ¼ cup of water, and the spices (onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne pepper). Cook for another 5 minutes until the mixture is well combined and heated through.

   Vegetable Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 diced bell pepper, 1 can of black beans (drained), 1 cup of corn, and 1 tablespoon of tomato paste. Cook until the vegetables are soft and the mixture is well combined. Stir in the spices (onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne pepper). Cook for another 5 minutes until heated through.

2. Assemble the quesadillas:

   Lay out the tortillas on a flat surface. Sprinkle half of each tortilla with shredded cheese, cilantro, corn kernels, and the prepared filling. Fold the tortillas in half to enclose the filling.

3. Cook the quesadillas:

   Heat a large skillet over medium heat and lightly grease with a small amount of olive oil. Place the folded quesadillas in the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

4. Serve:

   Cut the quesadillas into wedges and serve with your favorite toppings such as salsa, guacamole, sour cream, or pico de gallo.