They don't actually need a sauce, though - these quesadillas are delicious and filling enough on their own. Crispy on the ...

These quesadillas are made with corn tortillas, folded in half, which is how they’re traditionally made in most parts of Mexico. They’re like slim, cheesy hand pies. They’re easy to make and ...

Gently press down to form two sandwiches. Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing ...

Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas.

Then flip the quesadilla over and cook for another 1-2 minute until the ... Remove the steak from the pan and allow it to ...

I’ve dabbled with something akin to a chicken quesadilla from time to time, usually just putting a tortilla in a pan, adding green peppers, cheese, onions and cooked chicken, then layering a second ...