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2 tbsp
olive oil
1 garlic
clove, crushed
2 x 400g
tins chopped tomatoes
1/2 tsp
ground cumin
16 x 15cm
(6") flour tortillas
320g
coarsely grated cheddar cheese
60g
pickled Jalapeņo chilies, drained and roughly chopped
20
chipolatas
coriander
(cilantro) sprigs, to garnish |
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Method :
Heat the
olive oil in a frying pan over medium heat and cook the garlic for 1-2
minutes or until it is just beginning to turn golden. Add the chopped
tomatoes and cumin, and season well. Reduce the heat to low and cook the
relish for 30-35 minutes or until it becomes thick and pulpy. Meanwhile,
make the quesadillas. Sprinkle a tortilla with 40g (1/3 cup) of the
grated cheese, leaving a 1 cm (1/2") border around the edge. Scatter 1
1/2 tsp of the Jalapeņo chilies over the cheese and put another tortilla
on top, pressing it down. Repeat the process with the remaining
tortillas, cheese and Jalapenos until you have eight quesadillas. Cook
the chipolatas in a large frying pan over low heat, turning them
occasionally, for 10-12 minutes or until they are cooked through. When
the chipolatas are nearly ready, start cooking the quesadillas on a char
grill pan (griddle) for 1-2 minutes on each side, or until the cheese
has melted. You may need to do this in batches, so make sure you keep
them warm as you go. Cut each quesadilla into quarters and serve them
with the tomato relish and chipolatas, garnished with the sprigs of
coriander.
Serves 4 - 6
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