Bacon & Cheese Quesadillas with Ballymaloe Pepper Relish or Fiery Relish

  • Cooking Time: 15 minutes
  • Serves: 12-16
  • Allergens: Wheat, dairy

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Description

This take on a Mexican favourite is a quick & easy crowd-pleaser. The jalapeño, garlic and spices in our Ballymaloe Pepper Relish bring just what every quesadilla needs: some background heat (which you can turn up even further by adding some Ballymaloe Fiery Relish instead). We’ve used chives and parsley in this recipe, but freshly-chopped coriander adds its own twist too.

Ingredients

  • 4 x 18cm (7") flour or corn tortillas
  • 100g Cheddar cheese (grated)
  • 100g bacon or ham (cooked & finely chopped)
  • 1-2 tsp chives (chopped)
  • 1-2 tsp parsley (chopped)
  • Salt & pepper
  • Ballymaloe Pepper Relish or Ballymaloe Fiery Relish

Dietary Suitability

Method

  1. Place a tortilla in a large, dry frying pan and top with half the grated cheese, bacon, parsley and chives, spreading the filling evenly to within 2cm of the edges.
  2. Season with salt and pepper.
  3. Spread a layer of Ballymaloe Pepper Relish or Ballymaloe Fiery Relish over a second tortilla and place, relish-side down, on top of the filling.
  4. Pop the pan on a low to medium heat and fry until the quesadilla is crispy, the sides are golden-brown and the cheese has melted in the middle. This usually takes around 3-4 minutes.
  5. Slide the quesadilla onto a chopping board and cut into wedges.
  6. Serve immediately with a generous helping of our pepper or fiery relish, and a sour cream dip of your choice.

  • Cooking Time: 15 minutes
  • Serves: 12-16
  • Skill: Easy
  • Allergens: Wheat, dairy

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