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CHICKEN, BRIE, ROCKET AND BASIL QUESADILLAS - serves 1-2
2 tortillas
1 large cooked chicken breast, sliced
125g approx. brie sliced
1. Heat your crêpe maker on setting 3 without any oil.
2. Once your crêpe is at the right temperature, add one of the tortillas.
3. Scatter over the brie and the chicken breast, top with the rocket and torn basil leaves.
4. Spread the cranberry sauce over the remaining tortilla and place it on top of the first
one.
5. Cook for approx 2-3 minutes until the cheese starts to melt and the base of the tortilla
turns golden and crisp.
6. Place your hand gently on top of the quesadillas (it won't be hot) and ease a spatula
underneath. Flip the quesadillas over and cook for a few more minutes until crisp.
7. Serve cut into wedges.
CURED HAM AND CHEESE QUESADILLAS - serves 1-2
2 tortillas
2 handfuls of grated cheese of your choice
1. Heat your crêpe maker on setting 3 without any oil.
2. Place all the cheese and onion into a bowl and combine well.
3. Place a tortilla wrap onto the hot crepe maker, add the sliced ham and a couple of
handfuls of the cheese mixture as if you were making a pizza. Spread this out to
within 1cm of the outer edge. Add the second tortilla on top of the first.
4. Cook for approx 2-3 minutes until the base turns golden and crispy and the filling
begins to melt
5. Place your hand gently on top of the quesadillas (it won't be hot) and ease a spatula
underneath. Flip the quesadillas over and cook for a few more minutes until crisp.
6. Serve hot cut into wedges.
7. Try serving with some spicy salsa and salad leaves for a tasty lunch.
1 tbsp cranberry sauce (optional)
1 handful of Rocket leaves
6 basil leaves torn
1 large spring onion, finely sliced
30g thinly sliced cured ham
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