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Jason Dells Quesadilla

Quesadilla is a toasted flour tortilla with melted cheese inside.
In addition to cheese, you can put practically anything in a quesadilla.  
This recipe makes a great lunchtime snack, you can make them
on a flat bbq plate quite easily too!  They are really yummy stuffed with things like:
mushrooms, olives, sundried tomatoes, peppers and cooked meat strips.
 
Ingredients for 1 quesadilla:
2 large   soft flour tortillas 
    vegetable oil
2  tbsp  favourite tomato relish (pesto is great too!)
2  tbsp   onion chopped small, cooked 
1    Gourmet Direct Lamb Shortloin                                                                        
¼  cup spinach leaves, roughly chopped/torn
¼  cup   cheddar cheese (smoked cheddar cheese is even better!)
6    fresh basil or fresh coriander leaves, chopped/torn 
 
1 Sear the lamb quickly in a hot pan on all sides. Remove and roast in a medium oven for about 5 minutes. (A little longer if you like the lamb medium). Remove from the oven and leave the lamb to rest in a warm place before slicing.
2 Heat a skillet/frying pan. Brush one side of each tortilla with light vegetable oil.  When skillet is heated, lay one of the tortillas into the skillet, oiled side down.
3 Spread the tomato relish/pesto over the tortilla, then arrange the cooked and sliced lamb over the tortilla, followed by the spinach and the cheddar cheese and lastly the fresh basil/coriander. Cover with the other tortilla---oiled side up. 
4 Cook until the tortilla is nicely browned, then flip carefully to colour the other side.  Cheese should be nicely melted after about 3-4 minutes. Transfer to a chopping board and cut into wedges for serving.  
 
To serve: accompany with the lettuce, avocado and corn salsa on top of the tortilla and eat with a knife and fork.  Or if you want to, simply pick it all up with your hands and munch out.  NB: You can also fold the tortilla into a half moon shape for smaller servings and serve the salad on the side
 
Accompaniments:
½      carrot, grated
1  cup  iceberg lettuce, shredded
1     lemon
1  tbsp  olive oil 
½  avocado
1  tbsp  sour cream
    salt and pepper
 
Mix the carrot and iceberg lettuce together.  Lightly dress with a squeeze of lemon juice and olive oil.   Use a fork to mash the avocado with another squeeze of lemon juice and mix in the sour cream.
 
Corn and Red Capsicum salsa:
2   tbsp  red onion, chopped small 
½  tsp green/red chilli minced
¼  cup  fresh corn kernels (or substitute with frozen kernels)
¼  cup red capsicum chopped in small dice
1   fresh tomato, deseeded, diced small  
2   tbsp  light vegetable/olive oil
1   tbsp lemon juice
1   tbsp fresh chives, chopped
1   tbsp fresh mint, chopped  
 
Place the onion, chilli and corn kernels in a small saucepan/frying pan.  Cook over a gentle heat until the sweetcorn is no longer crunchy.  Cool and then place this mix into a clean bowl. Add all the remaining ingredients together, adjust seasoning to taste. 

NB: You can add all sorts of other things like diced pineapple and chopped cashew nuts to the salsa if you like to be adventurous!
Recipe: Jason Dell

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