Spicy Garlic Aioli Quesadillas
Who knew Quesadillas were so easy to make! Now I know why some people call them a Mexican Grilled Cheese! It's a quick lunch time sandwich or as a snack. Kricklewood Farm Spicy Garlic Aioli adds a nice bit of heat that will hit the spot. I recommend a cast iron pan and it may take a bit of practise to determine the best heat level for your pan and your stove but in the end will be worth the effort. You will need 2 tortillas for each and the amount of the other ingredients will depend on how many you plan to make.
Ingredients:
- 2 Small (7-8") Tortillas for each Quesadilla.
- Grated Mozarella Cheese
- Sliced Onion
- Kricklewood Farm Sunflower Oil
- Kricklewood Farm Spicy Garlic Aioli
- Sour Cream, Salsa, Guacamole
Directions:
- Preheat cast iron pan on medium high-heat with a small amount of Kricklewood Farm Sunflower Oil.
- Add one tortilla at a time, heat and flip over a few times until slightly browned and air pockets form. Do as many as you need and put aside for next step.
- Lower heat to low-medium.
- Lay out one torilla on cutting board, top with thin layer of grated cheese, sliced onion and a few dollops of Spicy Aioli. Top with other tortilla, transfer back to pan and cover.
- Keep on heat for a few minutes, flipping once or twice to brown both sides and melt the cheese.
- Cut into wedges and serve with Sour Cream, Salsa, Guacamole and a soup or side salad for lunch.