Bacon and Cheese Quesadillas with Ballymaloe Pepper Relish

  • Cooking Time: 15 mins
  • Serves: 12/16
  • Allergens: wheat, dairy

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Description

This take on a Mexican staple is quick to put together and the jalapeño, garlic and spices in Ballymaloe Pepper Relish bring just what every quesadilla needs; a nice background heat. We’ve used chives and parsley in this recipe, but some freshly chopped coriander would be fine too.

Ingredients

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

Dietary Suitability

Method

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

  • Cooking Time: 15 mins
  • Serves: 12/16
  • Skill: easy
  • Allergens: wheat, dairy

Rate This

0 / 5 0
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