Cheddar Quesadillas

Love from Lisa Cheddar Quesadillas

Unfortunately I didn’t enjoy these Cheddar Quesadillas.

The amount of filling was too much for their size, so they didn’t seal that well. Also, whilst the pineapple salsa and guacamole were really nice I didn’t know what to do with it. They couldn’t quite be used as a dip, and when spread on the quesadillas I couldn’t taste the quesadilla filling that well.

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1 cup (240g) ricotta

Juice of ½ lime

1 each yellow and red capsicum, seeds removed, finely chopped

1 long red chilli, seeds removed, finely chopped

½ bunch coriander, leaves picked

1 ¼ cup (150g) grated cheddar

4 large flour tortillas

Pineapple salsa

2 tsp olive oil

½ tsp Dijon mustard

½ long red chilli, seeds removed, finely chopped

200g pineapple flesh, finely chopped

Juice of ½ lime


2 ripe avocados, halved

½ bunch coriander, leaves picked

½ red onion, grated

1 long red chilli, seeds removed, finely chopped

Juice of 2 limes

2 tomatoes, roughly chopped

Step one

For the pineapple salsa heat the oil in a frypan over medium-high heat. Add the mustard seeds and chilli and cook for 1 minute, or until the seeds begin to pop. Add the pineapple and reduce the heat to medium. Season and cook for 5 – 10 minutes until thick and sticky adding 2 tbs of water if the pan is too dry. Add lime juice and stir to combine.

Step two

For the guacamole scoop the avocado flesh into a bowl and mash with a fork. Add the remaining ingredients and stir to combine. Season and set aside.

Step three

Combine the ricotta and lime juice in a bowl. Combine the capsicum, chilli, coriander and cheddar in a separate bowl.

Step four

Spread the ricotta mixture over 2 tortillas. Scatter over capsicum mixture, then top with reaming tortillas. Heat a frypan over medium-high heat. Cook the quesadillas in batches for 2 – 3 minutes each side (taking care when flipping) until golden, and filling has melted.

Step five

Cut into wedges and serve with guacamole and pineapple salsa.

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