Cheese scraps quesadilla

Name: Quesadilla recipe with cheese scraps
Yield: 2
Ingredients: 125g frozen spinach; 15g unsalted butter; 2 tsp lemon juice; 2 flour tortillas; 300g cheese ‘leftovers’ (we used 100g grated Aphrodite halloumi, 100g crumbled Aphrodite feta, 100g shredded buffalo mozzarella); 1/4 bunch dill, leaves picked, plus extra to scatter; 1 long green shallot, thinly sliced; Tabasco & salsa, to serve

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by Ellie and Sam Studd

Aug 09, 2021

Store your cheese well and you’ll reap the rewards, write Ellie and Sam Studd who share an easy, tasty quesadilla recipe using leftover portions. “We used 2 ‘melty’ cheeses and 1 salty," say Ellie and Sam Studd.

125g frozen spinach
15g unsalted butter
2 tsp lemon juice
2 flour tortillas
300g cheese ‘leftovers’ (we used 100g grated Aphrodite halloumi, 100g crumbled Aphrodite feta, 100g shredded buffalo mozzarella)
1/4 bunch dill, leaves picked, plus extra to scatter
1 long green shallot, thinly sliced
Tabasco & salsa, to serve

Method

1.

Cook frozen spinach and butter in a medium non-stick frypan for 5 minutes or until spinach has thawed out. Drain any excess water from the spinach. Add lemon juice and mix to combine.
2.

Divide the spinach over half of each tortilla. Top with cheeses, dill and long green shallot, and fold the top over to enclose into a half-moon shape.
3.

Wipe out frypan with paper towel, then place on medium-low heat and lightly grease. Cook the tortillas, 1 at a time, for 3 minutes on each side or until golden brown and the cheese has melted. Scatter over extra dill and salt and pepper. Serve with Tabasco and salsa alongside.