Hello Chilli People!

First, for all of you in Brisbane or Northern NSW, we will be rolling fish tacos at...

Greenfest at the Botanic Gardens in Brisbane this Queen's birthday weekend June 5-7th.

Hope you will click on this link and check it out.  It promises to be a great event, full of interesting music, film, food and progressive thinking about our environment.

Hope you will stop in at the Food Court for a taco, a bottle of hot sauce, or just to say g'day.

Today's recipe is for Quesadillas.    Pronounced kay-sa-dee-ah, they are the Mexican version of a jaffle or toasted cheese sandwich.  In Spanish, Queso means cheese. They are easy, delicious and always devoured quickly. 

You make them with flour tortillas and cheese, plus whatever you have leftover in the fridge, or feel inspired to add.  They can be simple or they can be gourmet, the choice is yours.

At our hole in the wall takeaway in Byron, OzyMex, we are noticing that Quesadillas are becoming more popular all the time. 

This is how we make them....

Spread grated or sliced tasty cheese on a tortilla, add some finely chopped green onion and slices of pickled jalapenos if so inclined.  Top with a second tortilla and place the whole thing in a sandwich press, bbq plate or fry pan.  The key is to cook it slowly enough that the tortilla doesn't burn, but stays soft and slightly toasted.  The cheese should all be melted inside.

We don't cook them in oil, but some like to brush a little oil on the tortilla before heating.  They don't seem to stick on a medium warm pan or sandwich press though.

When cooked, we slice the quesadilla into quarters, put on a plate and serve with a plop of sour cream and salsa or hot sauce.

At home I usually add the Byron Bay Chilli Company Red Bean Salsa inside, before cooking.

Little pieces of leftover cooked chicken are great, or small bits of steak, roast, fish, veggies, etc.

Corn, capsicum, cheese and olive are a good combination.  Great with all our sauces.

Quick, easy and guaranteed to please.  You can serve them as an appetizer, a side dish with soups and stews, or as a main meal.  The ones we serve at the shop are huge, and quite filling.

Guacamole on the side to dip into is the ultimate.

When the power was off recently for four days due to the storm, we at least were able to cook quesadillas on the gas bbq. 

Even our infant granddaughter Amy loves them (without the jalapenos and hot sauce)

As always, we wish you good food, lots of love and especially now, a warm cozy quesadilla.

The Bolands  www.byronbaychilli.com