Living in Colorado and travelling throughout New Mexico I have learned one thing for sure: I absolutely love Quesadillas! They are the ultimate comfort food, immensely easy to prepare and so amazingly variable – I very often just make Quesadillas in order to use leftover vegetables or meat.
Working @home at the moment my moments of joy more than ever revolve around food – but inbetween Zoom, Microsoft-Team, Skype and other virtual meetings there is often very little time to actually cook! So last week I started experimenting with quick quesadilla lunches and this variation will definitively stick with me: A quick and easy quesadilla with a peperoncino kick! The whole preparation takes around 10 minutes and all you need to clean is one single non-stick pan.
Ingredients (2 Quesadillas):
- 1 tablespoon of olive oil
- 2 Onions
- 1-2 tablespoon of pickled jalapeños
- 120g of shredded cheddar cheese
- 2 wheat tortillas
- 2-3 tablespoons of Peperoncinio Jam (I used the sweet and spicy jam made by spicy girls kitchen)
Preparation (ca. 10 Minutes):
Chop the onions. Add a bit of olive oil to a heated pan, add the onions and sautée them for 3-5 minutes until soft.
While sautéeing, lay out the wheat tortillas. Spread some peperoncino jam to your taste, cover evenly with your shredded cheese, springle with pickled jalapeños. When the onions are done, spread the onions over the cheese. Fold the Quesadillas.
Add another bit of olive oil to the pan and add the folded Quesadillas. Fry the quesadilla for 1-2 minutes on medium heat on each side until they are brown and the cheese is melted. Cut them in half and serve with more peperoncino jam to taste – enjoy!
