Quesadillas are one of those recipes that work as both a meal and a starting point. Once you know the basic method, the filling can change depending on what is already in the fridge: vegetables, beans, cooked chicken, herbs or something sweeter for dessert.

They are especially useful for a quick weekend or summer lunch because each one takes only a few minutes to cook.

Prep: 5 minutes. Cook: about 4 minutes each. Makes: 8

<h3>Ingredients</h3>

A little oil

<b>To serve</b>

Tomato salsa

Shredded iceberg lettuce

Sliced or cubed avocado

Black beans

Soured cream

<h3>Choose the Cheese</h3>

A good quesadilla needs cheese that melts smoothly. Block-style cooking mozzarella works particularly well because it contains less moisture than fresh mozzarella.

For more flavour, combine it with halloumi, mild cheddar, Monterey Jack or Havarti.

Grate the cheeses coarsely, transfer them to a bowl and mix well. The exact proportions are flexible, so adjust them according to taste.

<h3>Prepare the Fillings</h3>

If you enjoy some heat, slice the jalapeños into thin rings. Remove the seeds with a small spoon if you prefer a milder result, and wash your hands thoroughly afterwards.

Chillies are completely optional. Other suitable fillings include chopped peppers, halved cherry tomatoes with excess seeds removed, drained sweetcorn, cooked potato or squash, finely chopped broccoli, well-drained spinach, cooked chicken or pineapple.

The important thing is not to overload the tortilla. Too much filling makes the quesadilla difficult to fold and prevents the cheese from melting evenly.

<h3>Heat the Pan</h3>

Brush a heavy frying pan with a very thin layer of oil.

Place it over medium-low heat and allow it to warm for about two minutes. A moderate temperature is important: the tortilla should turn golden gradually while the cheese melts inside.

<h3>Fill the Tortillas</h3>

Place one tortilla in the warm pan.

Scatter about two generous tablespoons of the cheese mixture over one side, leaving a small border around the edge.

Add a small amount of your chosen filling and sprinkle over the dried herbs if using.

Once the cheese begins to soften and melt, fold the tortilla in half with a spatula.

Press lightly around the edges to help the melted cheese hold everything together. You can also place a second tortilla on top instead of folding if you prefer a round quesadilla.

<h3>Cook Until Golden</h3>

Continue cooking until the underside is crisp and golden.

Carefully turn the quesadilla and cook the second side until evenly coloured and the cheese inside is fully melted.

Transfer to a plate and allow it to cool briefly before serving. Repeat with the remaining tortillas.

<h3>Quick Tomato Salsa</h3>

For a simple homemade salsa, finely chop ¼ of a small red onion and place it in a bowl.

Add the juice of ½ lime and leave for a few minutes while preparing the tomatoes.

Chop 4 medium tomatoes or 8 cherry tomatoes and add them to the onion. Stir in a small handful of chopped coriander if you like.

Season to taste and serve alongside the warm quesadillas.

<h3>Make Them Your Own</h3>

Serve with salsa, shredded lettuce, avocado, black beans and soured cream, either arranged on the side or added after cooking.

The basic combination of crisp tortilla and melted cheese is deliberately simple, leaving plenty of room for experimentation.

Once the technique is mastered, quesadillas become an easy mix-and-match meal that can change every time you make them.