From Pasta to Pancakes
Claire Peters

These are what the Mexicans eat as a sandwich, and I’m a mega fan. In Spanish the word translates exactly as ‘little cheese thing’, and the cheese is what makes it so good. You use the same tortillas as you would use for a fajita, so keep some aside if you’re making these too. You can cut quesadillas into cute bite-size triangles for party snacks, too.


Quantity Ingredient
4 flour tortillas
4 tablespoons Guacamole
4 tablespoons soured cream
4 tablespoons Mexican spicy tomato salsa
250g cheddar cheese, grated


  1. Take 1 tortilla and spread it with half the guacamole, soured cream and salsa, then sprinkle with half the cheese.
  2. Take another tortilla and sandwich it on top of the one with all the filling. Repeat this with the remaining two tortillas. You will now have two pancake sandwiches or quesadillas.
  3. Heat a frying pan over a low heat. Warm one quesadilla in the pan for 3–4 minutes until brown on one side. Turn it over to brown the other side. Repeat with the second quesadilla.
  4. Cut each quesadilla into triangles and serve hot.

Optional extras:

  • You could spice it up by adding some chillies or jalapeños. You could also add some cooked chicken or beef pieces, although I prefer to save the meat for fajitas.

Serving suggestions:

  • Eat as part of a Mexican meal with tacos and fajitas. If you just want a few light bites then these are great with drinks before you go out, or when you have some mates round and don’t want to cook a big meal.


  • Quesadillas will go soggy in the fridge, so try to eat them all up.
student cooking
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