Posted by: Cooking Thyme | December 14, 2011

Scotch Bonnet Quesadilla

The quesadilla as a food, has changed and evolved over many years as people experimented with different variations of it. So I gave it a go with these extremely hot peppers from Jamaica and I’ve used Cheddar cheese, obviously not the cheese you will find in a Mexican quesadilla

Scotch Bonnet Quesadilla (11)

  • coriander, roughly chopped
  • spring onions, finely sliced
  • cheddar cheese, grated
  • scotch bonnet peppers, or any other red/green chillies
  • tortillas

  To fill the quesadillas you will need a couple of handfuls of grated Cheddar, some finely sliced spring onions, a couple of handfuls of roughly chopped  coriander, and the scotch bonnet peppers, all deseeded and finely chopped.

What you want to do is, get rid of the seeds and give them a good wash, just smelling the heat coming out of them, you know there’s trouble round the corner . The weird thing is that you could feel the heat coming into your eyes and face while washing them. They have a scale of 150,000 – 325,000 SR in the Scoville scale, however you can always use any other type of chillies you have.

Mix all the ingredients in a bowl and then sprinkle half a handful between two layers of tortilla.

Some people like to fry them in oil, but this makes them greasy and is not healthy at all. I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute or so on each side you will notice the tortillas are cooked and crispy and the cheese is melted and you are left with a really crispy outside and an oozy filling.

Serve the quesadillas cut into quarters, with sour cream, guacamole or your desired salsa.

Scotch Bonnet Quesadilla (2)


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