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Breakfast Quesadillas

Method

  • Gently toss the tomatoes and spring onions with the chutney, 1 tbsp chopped coriander, the chilli and seasonings.
  • Lay the tortillas on a workbench and top with a small amount of ham, the tomato mixture and cheese, leaving an edge. Press another tortilla on top.
  • Heat a small amount of oil in a large non-stick pan and cook the quesadillas until golden brown. Then flip over and cook on the other side.
  • Cut the quesadillas into wedges and serve with a dollop of sour cream on top and a little coriander sprinkled over.

Ingredients

  • ½ punnet cherry tomatoes, diced
  • 2 spring (green) onions, chopped
  • 2 heaped tspn tomato chutney
  • chopped fresh coriander
  • 1 small red chilli, seeded & finely sliced (optional)
  • sea salt & freshly ground pepper
  • 8 tortillas
  • shaved ham
  • grated tasty cheese
  • vegetable oil
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm