Quesadillas claim Mexican heritage, but have been largely coopted by American chefs and tastebuds. This recipe falls slightly towards the latter, tying the two together by bringing in some familiar flavors. Cheese has and always will be the star of any quesadilla; and here we mix parmesan and ricotta for a salty and creamy filling. Using your Themomix, fill your tortilla (we like flour, but corn is more traditional) with any veg you might have to hand. Bell pepper and any onion are key here – everything else is negotiable – quesadillas are very receptive to modifications and will be delicious, regardless.
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