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Eats shoots and leaves: Susan Jane White has quesadillas for all the family


Family Quesadillas

Family Quesadillas

Family Quesadillas

This week, on Cabin Fever, episode 88, my son shows me how to make a cheesy quesadilla. "It's sick," he says with the air of a newly-minted oil baron. Uhm, I'll pass then. "No, mum. It's dope." Lately, my patience has demeanour of a cruise missile: low and deadly. So my face decides to say what my lips cannot.

No matter. He is not deterred and serves it to me anyway. The novelty of being cooked for over-rides my rankling. His quesadilla is bonkers-delicious and I ask him to make me another one faster than immediately. He is so pleased, his cheeks could rock a Richter scale.

Turns out that cheesy quesadillas are a Big Thing with 10-year olds. Move over Dermot Kennedy, there's a new obsession in town! One quesadilla will serve three kids, so just think of how easy playdates (remember those?) will become.

And while my boys do not like black beans, I can sneak them into quesadillas no problem. We've even had adventures with finely-chopped kale, which only prompted half-hearted squeaks of objection before the quesadilla wove its magic. There is no need to buy special quesadillas either - regular plain wraps work beautifully and are cheap to buy in your local supermarket.

Family Quesadillas

Makes 1 quesadilla per person (cut into three triangles)

For each quesadilla, you will need:

1 large wholegrain wrap

Filling suggestions:

For a blackbean and avocado quesadilla, you will need:

Handful of grated Cheddar cheese

1 tablespoon of tinned black beans, washed and drained

½ avocado, mashed

For a cheese and onion quesadilla, you will need:

3 slices Gubbeen cheese (or your preferrred soft cheese)

½ spring onion, sliced

For a butternut squash and corn quesadilla, you will need:

3 tablespoons of mashed butternut squash

Sprinkle of grated Cheddar cheese

1 tablespoon tinned sweetcorn, drained

1 Heat a large frying pan over a medium-to-high flame. Pop the wholegrain wrap down on the heated pan without the use of oil or butter.

2 Tumble over your chosen fillings and cook the quesadilla for one minute.

3 When the cheese starts to melt, use a spatula to gently fold over the wrap into a half moon. Cook the quesadilla for a further 30 seconds, or until the cheese has completely submitted and the wrap has lightly coloured.

4 Transfer the quesadilla to a chopping board and cut it into three triangles. Serve. Quick and brilliant.

Sunday Indo Life Magazine