Felicity Cloake’s quesadillas. Photograph: Robert Billington/The Guardian. Food styling: Johnny Bentham. View image in fullscreen Felicity Cloake’s quesadillas. Photograph: Robert Billington/The Guardian. Food styling: Johnny Bentham. Felicity Cloake's masterclass Food How to make quesadillas – recipe A cook-your-own adventure meal, with all manner of fillings and servings to explore
Felicity Cloake Sun 16 Aug 2026 14.00 CEST Share Prefer the Guardian on Google T he 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 mozzarella 50g halloumi , or mild cheddar, monterey jack or havarti, grated 2 fresh green jalapeño s , cut into rounds or a jar of them (optional, see step 4) Oil , to grease 8 corn or flour tortillas , about 15cm in width 1 tsp dried epazote or oregano , preferably Mexican (optional)
To serve Tomato salsa Iceberg lettuce , shredded Avocado , cubed or sliced Black beans Soured cream
View image in fullscreen 1 Choosing your cheeses 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 suggested, and you might like to add more of one than the other. Use the coarse side of a grater to shred both cheeses (unless they’re already grated, of course). Put the cheese in a bowl and stir until well combined.
View image in fullscreen If you like chilli, then carefully cut the jalapeños into thin rings. Use a knife, or a teaspoon to scoop out any seeds from the middle. Make sure you wash your hands well after touching them, and don’t rub your eyes or any bits of skin while you’re doing this!
If you don’t like chillies, there are lots of other things you can put in instead eg bite-size pieces of pepper, cherry tomatoes cut in half with the seeds scooped out, drained tinned sweetcorn, cubes of cooked potatoes or squash, finely chopped broccoli, defrosted spinach with all the water squeezed out, cooked chorizo, shredded ham or chicken etc … even pineapple!
Brush the base of a heavy frying pan with very little oil; just enough to make the inside look a bit darker, but not so much that it moves around when you tip the pan. Put on a medium-low heat and leave to heat up for about two minutes.
View image in fullscreen 6 Load up your tortillas Lay a tortilla into the pan; look for the slightly smaller ones, about 15cm in diameter because they’re easier to fold. Sprinkle with about two generous tablespoons of the cheese (but don’t go right up to the edge, leave a gap) and then add a scattering of any extra ingredients and the dried herbs, if you’re using them.
When the cheese begins to melt, use a spatula to carefully fold the tortilla in half so the cheese is now on the inside; it will be hot. Press down around the edge with the spatula to help seal it. (Alternatively you can just add another tortilla on top if that feels easier.)
View image in fullscreen 8 Get them golden Continue to cook until, when you carefully lift…