Ingredients
- 250 g Blue corn tortilla flour (or maize flour if unavailable)
- 2 tbsp Olive oil
- 1 piece Onion
- 1 piece Green jalapeño chilli (finely chopped or a good pinch dried chilli flakes)
- 1 clove Garlic
- 250 g Courgette flowers (Swiss chard or spinach, washed and shredded)
- 200 g Mozzarella
- 150 g Lancashire cheese
- 0.5 tsp Salt
Instructions
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Place the flour in a large bowl with salt and add lukewarm water. Add more water if the dough is too dry. Knead into a smooth, soft but not sticky dough. Cover and rest for 20-30 minutes.
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Divide the mixture into 12 golf ball-sized pieces. Roll each piece into a thin circle roughly 18cm/7in in diameter.
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Heat the olive oil in a frying pan over a medium heat. Fry the onion, jalapeño and garlic until softened. Add the courgette flowers or chard/spinach and cook until wilted.
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Mix the mozzarella and Lancashire cheese together in a bowl.
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Place a twelfth of the cheese mixture on one half of each tortilla, then top with a twelfth of the vegetable mixture. Fold the tortilla over to enclose the filling and press the edges together to seal.
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Heat a griddle pan or frying pan over a medium heat. Cook the quesadillas for 4-5 minutes on each side, or until golden-brown and the cheese has melted. Serve immediately.
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