Jalapeño and Cheese Quesadillas
A quesadilla is a tortilla which is filled with cheese and grilled. And boy oh boy, are these quesadillas extra delicious! The jalapeño adds a little kick, which really turns these Mexican morsels into something special. We love that making your own tortillas leads to an amazingly fresh result without any additives.
Recipe Tester Feedback: "A very straightforward recipe! Fresh and tasty with a hit of chilli. Great for entertaining!" - Megs
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 30 minutes
Can be frozen
- bakers flour - 335g, plus extra for dusting
- water - 170g, hot
- olive oil - 40g
- salt - 1 tsp
- jalapeños - 2, whole jarred
- mozzarella cheese - 250g, cubed
- Add the bakers flour (335g), hot water (170g), oil (40g) and salt (1 tsp) to the bowl. Program 4 minutes / Closed Lid / Kneading Function.
- Carefully remove the dough from the bowl.
- Divide the dough into 8 balls.
- Using a little flour to dust, roll a dough ball out into a thin circle. Rustic circles are fine. They need to be a few millimetres in thickness so that they cook quickly and evenly.
- Warm a large frying pan over medium heat. Once warm, place a dough circle in the pan.
- Once it starts to bubble, flip it over. They only need to cook for a minute or so on each side. They need to be cooked but still flexible.
- Place the cooked tortilla onto a plate with a clean tea towel over the top to keep it warm and soft.
- Continue to cook the rest of the tortillas, placing them one on top of the other under the towel. The heat keeps them nice and flexible.
- Add the jalapeños (2) and cheese (250g) to the bowl. Chop Speed 7 / 5 seconds.
- Place a little cheese over half of a tortilla. Fold in half. Repeat for all tortillas.
- Heat a nonstick frying pan over medium to high heat.
- Place one or two folded tortillas into it.
- Cook for a few minutes on each side, until the cheese is melted and a crust has formed on the tortillas.
- Cut each tortilla into 4 triangles.