Three Cheese Quesadillas

Gooey, golden, and crisp on the outside, these quesadillas are filled with a melty blend of three cheeses. Simple, comforting, and always a crowd-pleaser.

Serves:

N/A

Preparation Time:

N/A

Cooking Time:

N/A

Ingredients

1 cup grated tasty cheese
1 cup grated mozzarella cheese
½ cup ricotta
50 g baby spinach
8 soft white round wraps
¼ cup olive oil
50 g rocket
2 teaspoons olive oil
½ cup tomato salsa
½ cup sour cream

Method

Heat the grill pan over medium-high heat.
Place the 3 cheeses in a mixing bowl and stir to combine.
Brush some oil on the grill plate. Place 2 wraps on the grill and top each with ¼ of the spinach, topped with ¼ of the cheese mixture. Spread to about 2cm from the edge. Top each wrap with a second one, and brush with oil. Press down hard with the egg flip to make sure the wraps are glued together. Using an egg flip (and tongs if necessary), carefully turn the whole round upside down and cook for a further minute. Remove to a chopping board and cut into 6 pieces with a pizza wheel or sharp knife.
Repeat with the next 4 wraps and filling. Divide the quesadillas between four plates.
Toss the rocket in the small mixing bowl with the oil and divide between the 4 plates. Top with a dollop of salsa and sour cream, and serve.

Credits:

Julie Goodwin’s 20/20 Meals, by Julie Goodwin, Hachette, RRP: $34.99

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