How to make quesadillas – recipe | Felicity Cloake's Masterclass

A cook-your-own adventure meal, with all manner of fillings and servings to explore The Mexican equivalent of a cheese toastie, but even quicker to make, these are the perfect summer holiday or weekend lunch, because everyone can choose their own fillings and help cook. Plus, this recipe is just a jumping-off point – once you’ve mastered the method, you can fill them with anything you like … grated chocolate and mashed banana are pretty good! 80g block cooking mozzarella50g halloumi, or mild cheddar, monterey jack or havarti, grated2 fresh green jalapeños, cut into rounds or a jar of them (optional, see step 4)Oil, to grease8 corn or flour tortillas, about 15cm in width1 tsp dried epazote or oregano, preferably Mexican (optional) To serveTomato salsaIceberg lettuce, shreddedAvocado, cubed or slicedBlack beansSoured cream You need something that melts well, and cooking mozzarella – the kind that comes in big rectangular blocks – is ideal (the kind that comes in balls is a bit too wet). You could just use all mozzarella, but I like to mix it with something with a bit more flavour, like a mild cheddar, or salty halloumi. It doesn’t have to be precisely the amount I’ve s