Quasadillas are the spanish version of our dutch tostie. Delicious melting cheese, but then with tortilla instead of bread. Sounds good right? I turned the traditional quasadillas into something I really loved to eat as a student. I am not the first one that puts something else between the tortillas, but this is my version of it! Quasadillas with veggies (and if you really like your meat, you can add chicken)!
Preparation time: 20 min
What do you need?
- Some sour cream (to put a thin layer on the wrap)
- 1/2 bag grated cheese (young or old, depending on what you like)
- 4 wraps or tortillas
- 1 red bellpepper
- 250 grams fresh spinach
- 1 zucchini
- 1 onion
- Put some sour creme and cheese on 1 side of all the wraps
- Cut all the vegetables into small pieces and cook them shortly so they are softer. If there is a lot of liquid, take it out of the pan.
- Divide the vegetables on 2 of the wraps and put the other ones on top (so the cheese is on the inside of the wraps). So now you have wrap – sour creme – cheese – veggies – cheese – sour creme – wrap. In that order! Slightly push, so the wraps stick together.
- Put the 2 quasadillas in a pan and cook until the wraps are golden brown, then flip them and cook the other side. To flip them, the best thing is to use a plate, this needs some practice.
- When both of the quesadillas are nice and brown, cut them into pieces and serve! So jummy!
Tip: I heard it is really easy to just put them in a sandwichgrill! I never tried it, but let me know if you do it and if it works!
Tip2: Do you really like meat? You can easily add some chicken to this recipe. Just cook the chicken with the veggies and put them inside the wraps. This will make the quesadillas more filling (for our big eaters!)