Wednesday, 12 September 2012


I'm a planner (I know, I know...don't hate me!) but I have a small, strict budget and meal planning each week enables me to keep within my means, and make the most of leftovers and good offers at the supermarket. Despite my small budget, I want - like most mums - to give my family proper homecooked food. However, I often struggle with thinking of different things to feed them. They're not *too* fussy, and Mini is getting more experimental as he gets older.
So as I was planning this weeks meals, I realised that due to a change of plan one night (we had surprise fish and chips at the seaside) I had a packet of flour tortillas left in the cupboard. I know I could have frozen them, and often do, but Mini has just declared these tortillas to be the best things ever after Chicken and Coleslaw Wraps last week, so I thought I'd use them.
Wraps - yep but had those last week, Mexican Lasagna (the original intention, using chilli for the filling and the tortillas in place of pasta sheets) - but didn't fancy that, so thought I'd offer Quesadillas, with salad on the side. They went down really well, and both children have asked for them again another time.

So you need:
Flour tortillas - you need 2 for each Quesadilla. (1 Quesadilla per adult was enough, and half of a Quesadilla each for my two was just right).
A mozzarella ball, ripped into small pieces. (1 ball does about 4 Quesadillas)
Cheddar cheese - grated, a small handful per Quesadilla.
Salad of your choice.

Preheat a couple of frying pans - they must be large enough to lay a whole tortilla in flat. Brush each pan with a little sunflower or olive oil.
When the pans are hot, lay one tortilla in each, then dot the Mozzarella around the tortilla, sprinkle over the cheese (but not too close to the edges) and then finally lay another tortilla on top.
Give it a minute or two to cook - you want the bottom tortilla to be crisping on the outside, so carefully use a spatula to lift it and have a check. When it's crispy enough it should be easy to flip, so you can then crisp the other side. The cheese should be all oozy and melted inside.

When crisped on both sides, remove from the pan and cut into 6 or 8 wedges and serve with salad of your choice.

Including preparation and cooking these were ready in about 10 minutes, so quick for a warm meal.

In the past the NC and I have had these with Tomato Soup that's been perked up with a sprinkle of chilli powder...very yum, and in the winter I might do this for the children (without the chilli powder!). I didn't think I would feel full up after eating one of these, but I really did, and so did the NC.

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