Mediterranean Quesadilla

This recipe was created, in part, to satisfy a need to marry the ease and simple nature of a quesadilla, with the rich yet simple flavours of the mediterranean. Late at night I often yearn for something like this, something hot and filling yet still light. Filled with soft chargrilled peppers and sharp cheddar cheese make one of the perfect midnight snacks, and pottering round the kitchen in a silk kimono in the middle of the night is enough to make anyone feel like a domestic goddess.

Start by making the pesto, though if you are truly pressed for time bought pesto will suffice. Start by tearing up the basil leaves and putting them in a blender along with a clove of garlic peeled and crushed slightly, add a large pinch of sea salt flakes and a small glug of olive oil and blitz to a smooth viridescent paste, transfer the sauce to a bowl.

Add the can of tomatoes to the blender along with a large pinch of sea salt flakes, a peeled and crushed clove of garlic and some tomato concentrate, process and set aside.

Deseed the peppers and slice them into thin strips, place a griddle pan on a high heat with no fat, and add the strips of pepper along with some sea salt, cook for a few minutes turning them until they are slightly blackened and have softened. Remove the pan from the heat and transfer the peppers to a bowl.

Now, start to warm your griddle, while it is heating up, construct your quesadillas, take a soft corn tortilla and fold it gently in half, spread one half with the red tomato sauce and the other half with the green pesto. Cover the tomato sauce with the chargrilled peppers, and cover the pesto with grated cheddar cheese. Fold the tortilla in half and place gently on the griddle. After a few minutes, flip the quesadilla with a fish slice. Give the other side a few minutes and remove it from the pan onto a chopping board and cut the quesadilla in half. Serve on a warmed plate.

ingredients

2 soft wheat tortillas
2 peppers
60g grated cheddar
sea salt flakes

for the pesto
90g basil leaves
1 clove garlic
2 tbsps extra virgin olive oil
sea salt flakes

for the tomato sauce
150g peeled plum tomatoes
1 clove garlic
tomato concentrate
sea salt flakes