Quesadillas are a street food favourite in Mexico. The basic recipe are floury tortillas toasted with cheese, but they can be filled with everything at the back of the fridge. Their origins stem back to the colonial Mexico, though the recipe has changed and evolved somewhat over the years. Here’s our authentic recipe including steak, a luxurious version of the humble quesadilla.
Time: 30 minutes
8 flour tortillas
½ kilo sirloin steak
1 medium onion, finely chopped
400 grams Mexican cheese
Salt & pepper
Add a little of the oil to a frying pan and heat over a medium flame. Add the chopped onion and fry until soft and translucent.
While the onions are cooking, chop the steak into thin slices and season with salt and pepper. Add the meat to the frying pan and cook with the onions for a few minutes until the meat has browned.
Grate the cheese. Lay out four of the tortillas on a clean surface. Add one quarter of the steak and onion mix onto each tortillas, and top each one with a quarter of the grated cheese. Add the other tortillas on top.
Clean at the frying pan and place back on the heat. Don’t add oil this time. When the frying pan has heated, carefully life the quesadilla onto the frying pan and leave to toast on one side. It should take a couple of minutes. Flip carefully with a spatula and toast the other side allowing the cheese to fully melt. You can press the tortilla gently on the top to help it cook and seal everything together. Take out when the cheese starts to ooze out.
Quickly cut in half and top with a squeeze of lime and top with sliced avocado. Eat immediately while the melted cheese is hot. Optional extras include topping the quesadilla with fresh zingy salsa and Mexican cream.