Anyway. The point of that tangent was to explain that last Saturday night, after waking Mr E from his meat coma, it really wasn't difficult to persuade him to go meat free for dinner. I had been dying to try out a new Quesadilla recipe on him, but I wanted to make it using only beans and corn first (although obviously planning on making a meat version at a later date!) and this seemed like the perfect opportunity.
The thing was, we really didn't miss the meat! Halfway through dinner I suggested this to Mr E, and his response was "I forgot there wasn't any!" That, ladies and gentlemen, makes this a winner in my eyes (and the Ellwood household).
150ml/ 2/3 cup cream cheese
250g mozzarella, grated
3 red chillies, deseeded and finely chopped
1 tspn garlic powder
1 tspn chilli powder
1 tspn cumin
4 tblspns extra virgin olive oil
salt & pepper, to season
4. Place your first tortilla in the pan and heat it for 30 seconds. Flip the tortilla over, then on only one half sprinkle a handle of the mozzarella. On top of this, place a quarter of the bean mixture. Sprinkle this with another handful of mozzarella and then fold the tortilla in half to close it (you might want to lightly press down on the quesadilla to make it evenly flat and stay closed!).
5. Cook on each side for a couple of minutes, until golden brown and toasted. Be careful when flipping it, as you might lose some of the filling! We found that rocking it over on it's 'spine' between two spatulas worked best for us.
6. Repeat steps 4 and 5 for the remaining three tortillas.
We served these with sour cream and guacamole, but really it's up to you- salsa and grated cheese (if you need more) would work well too! Oh, and this recipe is easy to half or double according to how many you are cooking for (or how hungry you are).