CHEESE, HARISSA AND SPRING ONION QUESADILLA RECIPE
By Alison Powell
Food purists may balk at me adding a quintessentially North African cooking ingredient like harissa to a typically Mexican dish like a quesadilla. But I hope food lovers will enjoy the hit of complex, aromatic spice and forgive any global foodie meanderings; settle down and just enjoy…
Serves 2 for a light snack, 1 for a meal
Ingredients:
- 2 tortillas (wheat, corn, whichever you prefer)
- 2 spring onions
- 100g extra mature cheddar cheese, grated
- Roughly 10g fresh coriander (around a handful)
- Heaped teaspoon of harissa paste
- A good grind of black pepper
To serve: salad, sour cream and jalapenos
How to:
- Put the grated cheese in a bowl, wash then snip the spring onion into small chunks (using scissors is easier than using a knife), chop the coriander (stalks and leaves) and mix together with the black pepper and harissa paste.
- Place one tortilla, flat, in a non-stick frying pan, or if you want a charred line effect, use a griddle pan. If you haven’t got a non-stick pan, use a tiny drizzle of olive oil or oil spray. Top the tortilla with the cheesy harissa mix and spread it out, but not too close to the edges. Place the other tortilla on top and press down gently, then start frying on a medium heat.
- Fry for 1-2 minutes until browned and using a spatula, gently turn it and fry on the other side for 1-2 minutes.
- Carefully remove and slice into chunks. Serve with a green salad, sour cream, jalapenos and any leftover coriander you may have.