Tuesday, December 13, 2011


makes four quesadillas

8 flour tortillas
smoked streaky bacon
1 medium-sized white onion, diced
50 grams mushrooms, peeled and sliced
200 grams cotswold cheese, grated
olive oil for frying

Place mushrooms, onions and chopped bacon into a frying pan and gently cook until onions turn golden brown and the bacon and mushrooms are cooked through. Place a small amount of olive oil in a frying pan and gently heat on the hob. Place one tortilla wrap into the oil and allow to heat through, as the wrap heats through small air pockets will begin to form. Once air pockets have begun to form place a small layer of grated cheese onto the wrap and then add some of the pre prepared bacon and vegetable mix to the frying pan ensuring that the mixture does not go right to the sides of the wrap and does not get piled too high. Allow the cheese to melt and once melted fold the tortilla wrap in half, ensuring that the quesadilla is brown. Remove from the pan, cut into wedges and serve with immediately.

bacon recipe courtesy of: Long Clawson Dairy, Melton Mowbray, Leicestershire, England LE14 4PJ

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