Quesadillas Re-imagined

I love quesadillas, particularly for a working from home lunch.  They're so quick and tasty and (in my kitchen) pretty much any filling is fair game, as long as there's some cheese to 'glue' the tortilla together.  I'm not overly restricted by any quesadilla convention either.

Firstly let's talk cut:

Sometimes I make a pocket and finish it on a ridged pan or griddle.  This was particularly helpful when the filling was leftover chilli and shredded cheese.  Halve the quesadilla 'parcel' before eating and expect to get a bit messy.  You'll be happy though.

Another tip is...

When you fold the tortilla in half around the filling (pro move by the way as the pan flip is far easier) cut it as shown then each third has a decent fold, making eating more civilised.  No annoying centre third where the filling is doomed to fall out as soon as you look at it.

This one is a home made tortilla with kimchi, egg and cheese.

Other filling suggestions:

(My favourite)

Tinned Tuna, spring onion, cheese, sweetcorn and sliced green chilli.

Ham, cheddar cheese and egg (think a croque madame without bechemel).

Leftover roast chicken, buffalo sauce (1/2 cayenne hot sauce, 1/2 butter whisked over heat), grated carrot and blue cheese, crumbled.

Roughly speaking, the filling rule is: grab a protein then a veg or two add cheese.

More Mexican Flair:

Taco Tuesday

Chicken and black bean chilli