Feta, chorizo and spring onion quesadillas

Quesadillas again! Aren’t you thrilled?

I am! I just love finding new things to eat with tortillas.

Oh, I’m not obsessed.


Cross my heart.

(and my fingers)

Right, so maybe I am obsessed with quesadillas. I should probably start a quesadilla page on the blog. Or just turn this into a quesadilla blog altogether!

Or not. But believe me, these quesadillas, you will want to try. Thank you, Olive Magazine, for the recipe and happy tummy.

Ps. Added bonus: these looks like crêpes before you cut them. My French side is OVER THE MOON.


Serves 2


4 corn tortillas

100g feta cheese, crumbled

100g chorizo, chopped into small pieces

10 baby plum tomatoes, diced

2 spring onion, chopped (including green ends)

1/2 bunch of coriander, chopped

1 lime

1. Mix chopped baby plum tomatoes, spring onions, and coriander. Put 3 tbsp aside and mix the rest in with the juice of the lime to make some salsa.

2. Heat a large frying pan and place one tortilla in the bottom. Add half the crumbled feta, half the chopped chorizo and half the tomato mixture. Place second tortilla on top. When the bottom tortilla is coloured and the feta has melted, flip the quesadilla and cook until the other side has browned.


3. Repeat with other tortillas and the rest of the feta, chorizo and tomato mixture. Cut both into wedges and enjoy with the salsa and a small side salad.

4. Enjoy!


Black bean quesadillas with fresh salsa and zingy guacamole

I’ve realised in these past few weeks that my initial goal to post once a day was  going to be a hard feat indeed – with a teaching job on the side and a plethora of personal goals to attain this year, there just isn’t enough time in the world to do everything at once.

HENCE, I will be reducing my posting habits to something a little bit more realistic – something closer to three-four times a week – so as to keep up with this wonderful hobby all the while getting everything else DONE and taking some time to go out there and live a little too.

Which is just what I did this weekend, of which we had a wonderful three days here in the UK. It wasn’t exactly restful, but it was definitely fun.

To start the week on a lovely high note, here’s my first meal of the week:

Black bean quesadillas with fresh salsa and zingy guacamole

Quesadillas will probably always be my go-to meal when I want to eat something quick, healthy and delicious – not only are they extremely filling, but they are easy to tweak and modify to fit whatever’s in your fridge or pantry.

These black bean quesadillas are a favorite vegetarian option of mine as they come with a lovely hit of protein and keep you going the entire afternoon. The salsa and guacamole are delicious additions, but if you want a real fill of veggies on the side, I suggest an easy side salad with a little cucumber, red onion, tomato and coriander.


Serves 1


For the black bean tortillas:

2 wholemeal tortillas

1/2 can of black beans, drained and rinsed

50g of cheese, such as cheddar or comté, grated

2 spring onion, finely sliced

Small handful of coriander, chopped

Salt and pepper

For the zingy salsa:

A few cherry tomatoes

1/4 lime wedge


For the spicy guacamole:

1/2 avocado

1/2 tsp red chilli, finely sliced

1 tbsp olive oil


Salt and pepper

1. In a mixing bowl, add drained and rinsed black beans, grated cheese (I used cheddar), chopped coriander and sliced spring onion. Season with salt and pepper and set aside.


2. To make the guacamole, spoon out the flesh from the 1/2 avocado into a bowl. Add approximately 1/2-1 tbsp of olive oil, a squeeze of lemon, finely sliced red chilli, salt and pepper. Smash with a fork and set aside.

3. For the salsa, simply finely slice the cherry tomatoes (I used a mixture of red and yellow), add a squeeze of lime juice and salt.


4. Heat a pan over medium heat. In a plate, divide black bean mixture between the two tortillas and fold in half. Place on pan and cook for a few minutes on each side.

5. When done, serve with guacamole and salsa, and possibly a fresh side salad.

6. Enjoy!


Spinach and Ricotta Quesadillas

Quesadillas are such an easy and enjoyable snack to make. When I’m really lazy, I’ll just make quesadillas with some freshly grated mature cheddar cheese and mixed herbs, with a salad on the side. However, this version is just as satisfying, if not more: you get the nutrient-dense spinach, creamy ricotta, earthy nutmeg and the freshness of the salsa.. With a little more motivation comes even greater rewards.

Anyway, here’s the recipe: try it and tell me how you like it. Will it also become a staple in your home? Do you have any other quesadilla suggestions?


Serves 2

4 Flour or corn tortillas

200g spinach, roughly chopped or torn

100g ricotta




For the salsa:

2 vine tomatoes, finely chopped

1/2 red onion, finely chopped

1/2 red chilli, deseeded and finely chopped

Fresh coriander, chopped

Fresh lemon juice

Olive oil



1. Wilt spinach in a pan over medium heat, in a little butter or ghee.

2. Take off the heat and let rest, then get rid of excess water.

3. Mix spinach and ricotta, nutmeg, then salt and pepper to taste.

4. Place one tortilla in a different pan. Spoon some of your mixture on top, spread it over the entire surface, then cover with second tortilla. Fry for 2-3 minutes, then flip and fry for 2-3 minutes on other side.

5. Place quesadilla in a plate, and cut in four slices.

6. Serve with homemade salsa, made by mixing all salsa ingredients, salt and pepper to taste.

6. Enjoy!