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Marmite and cheese quesadillas recipe

Marmite and cheese quesadillas recipe



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Marmite, cheese and chilli sandwiched between two flour tortillas. Cut into quarters to serve - they make the most perfect snack!

7 people made this

IngredientsServes: 2

  • 4 large flour tortillas
  • 2 teaspoons of Marmite (more or less to taste)
  • 200g grated Cheddar cheese
  • 1 green chilli, deseeded and chopped (more or less to taste)
  • Tabasco sauce or any hot sauce to taste

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Preheat the grill to medium.
  2. Spread two of the tortillas with Marmite to your desired thickness.
  3. Cover evenly with grated cheese and then sprinkle the chopped chilli across the tortillas. Sprinkle on a little Tabasco.
  4. Sandwich another tortilla on the top and place carefully under the grill.
  5. Grill both sides till they start to brown and the cheese is melted - about 5 minutes each side. Flatten them with a spatula or tongs if the tortillas start to lift apart during grilling.
  6. Remove from grill and cut into quarters.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (5)

by Nicola

Ha ha...I wasnt sure if this recipe was serious but its just like toasted vegemite and cheese - but on tortillas - so a lighter version.-27 Jan 2009(Review from this site AU | NZ)

by Nicola

Altered ingredient amounts.I didnt sandwich two tortillas together but spread the ingrediemts on half a single tortilla and folded it in half and then cooked each side in the frypan (no oil). Also added tomatoes for some fresh...they were very drippy in the eating and I'd suggest just sticking with the v&c and chilli!-27 Jan 2009(Review from this site AU | NZ)

by amanda

And I thought I knew everything there was to do with vegemite and cheese! These are a great light alternative to v&c on toast...what more can I say?:-)-24 Jan 2009(Review from this site AU | NZ)

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Recipe Summary

  • 10 flour tortillas
  • 1 ½ pounds sliced ham
  • 3 (8 ounce) packages shredded mozzarella and Cheddar cheese blend
  • 1 (8 ounce) jar salsa
  • 1 (15 ounce) can pineapple chunks, drained
  • 1 (8 ounce) carton sour cream (Optional)

Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.

Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.


Easy Cheesy Breakfast Quesadillas Instructions

1.) Scramble The Eggs & Heat Tortilla

In a large skillet, scramble eggs over medium heat. Salt and pepper to your liking. Remove scrambled eggs in a bowl and set them aside.

Spray skillet with cooking spray, turn the stove up to medium-high, and place one tortilla in the skillet. Heat until hot.

2.) Prepare Quesadilla

Once the tortilla is hot, flip to the other side, and add half of the cheese, scrambled eggs, bacon, sausage, and the remaining cheese. Let cook until the cheese begins to melt, then carefully fold in half.

Cook until the cheese is melted and the tortilla is a golden brown color. Repeat with the second tortilla

3.) Cut & Serve

Use your pizza cutter to cut quesadillas in quarters, and serve with your favorite breakfast sides and sour cream, guacamole, or salsa to your taste.

And there you have it! Easy Cheesy Breakfast Quesadillas!

Be sure to check out some of MomDot’s other breakfast favorites before you go:

Feel free to leave a rating or comment to let us know how you liked the recipe! Thank you, and ENJOY!


  • Author: Cookie and Kate
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 quesadilla 1 x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican

Quesadillas are the perfect quick meal. Enjoy this vegetarian quesadilla recipe in under 10 minutes! Recipe yields 1 quesadilla (3 slices), so multiply as necessary.

Ingredients

  • 1 whole-grain flour tortilla (about 8″ diameter)
  • ½ cup freshly grated cheddar cheese
  • ¼ cup cooked black beans or pinto beans, rinsed and drained
  • 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
  • 1 tablespoon chopped red onion or green onion
  • 1 tablespoon chopped pickled jalapeño (if you like heat)
  • 1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing
  • Any of the following, for serving: Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro…

Instructions

  1. Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
  2. Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
  3. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
  4. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.

Notes

Change it up: Replace the fillings I used here with a handful of any of these options: raw or cooked chopped vegetables, sautéed greens, fresh leafy herbs, chopped olives or pepperoncini peppers, you name it.

Cheese notes: You can substitute any melty cheese (Monterey Jack, mozzarella, traditional Oaxaca—no need to grate the Oaxaca cheese) for the cheddar. You could also add crumbled feta or goat cheese, if you’d like.

Favorite tortilla brand: I love Stacey’s Organic, which doesn’t contain any crazy preservatives. I usually store them in the freezer so they last longer, and defrost individual tortillas as necessary.

Make a basic cheese quesadilla: Just skip all of the other fillings listed!

Make it gluten free: Use a certified gluten-free tortilla.

Make it vegan: Omit the cheese and spread ¼ cup cashew sour cream (see my cookbook, page 217) or hummus over the tortilla (check out these hummus quesadillas), and use oil instead of butter for brushing.

Storage suggestions: These quesadillas are at their crisp best right after making, but they will keep well for about 4 days in the refrigerator, covered. Gently reheat in the microwave or oven before serving, if desired.

If you love this recipe: I have more quesadilla recipes and Mexican recipes for you! Don’t miss the greens and beans quesadillas or everyday red salsa in Love Real Food—they are epic.


The winning recipe: sticky stir-fried Marmite chicken (pictured above)

Adding a little Marmite to a sweet and sticky Chinese-style marinade gives this chicken dish a wonderfully beery flavour - as if you’ve just chucked in the most malty of dark ales. Perfect served with a bowl of steamed rice.
MarmadukeScarlet, via GuardianWitness

Serves 2-3
600g chicken breast, cut into chunks
Vegetable oil, for frying
1 red onion, roughly chopped
Salt
80ml water
2 tbsp honey
1 tsp dark soy sauce
1 tsp oyster sauce
1 tsp Marmite
2 spring onions, very finely sliced, to serve
Sesame seeds, lightly toasted, to serve

For the marinade
2 tbsp Marmite
1 tbsp honey
1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry

1 Combine the marinade ingredients, then tip in the chicken pieces and stir well to ensure that all the chicken is coated. Refrigerate for 1-2 hours.

2 Heat 1 tbsp oil in a frying pan. Gently fry the chopped onion with a pinch of salt for 15 minutes, until beginning to soften. Tip the onion into a bowl, leaving any oil in the pan. Set aside.

3 Remove the chicken pieces from the marinade, reserve the liquid. Turn the heat up and add a little more oil to the pan. Stir-fry the chicken until lightly browned all over. Tip the pieces into the bowl with the onion.

4 Add a dash of water to the pan and scrape up any cooked-on bits at the bottom of the pan. Bring to the boil. Add the reserved marinade and the rest of the liquid ingredients (honey, soy, oyster sauce and Marmite). Simmer for 3 minutes until the sauce has begun to reduce a little.

5 Add the chicken and onion simmer until completely cooked through. Serve with a sprinkling of spring onion and toasted sesame seeds.


15 Quick Quesadilla Recipes Ideal for Snack or Dinner

What's not to love about Mexican-style quesadillas? Melted cheese, crunchy vegetables, and flavorful meat are sandwiched between two crisp warm tortillas. They're a delicious comfort food that comes together in a flash and can offer satisfying portions of protein, vitamin-rich vegetables, and plenty of ooey-gooey cheese. Plus, the possibilities for flavor combinations are endless. From fontina to mozzarella, chicken to beef, and mild bell peppers to spicy jalapeños, quesadillas are completely customizable. Vegetarian? Check. Meat-lovers? Bring it on.

Here we're sharing 15 of our favorite quick and easy quesadilla recipes. There are basic quesadilla recipes that are essential to master, such as our Steak Quesadillas. This recipe calls for inexpensive strip steak, which has lots of texture and flavor the quesadillas also feature sliced red onions and spicy pepper jack cheese. Served alongside a black-bean salsa with big chunks of plum tomatoes and avocado, it's a family-friendly meal that can be made on a weeknight.

There are plenty of vegetarian quesadilla recipes here, too. Goat Cheese and Mango Quesadillas are a little sweet, a little tangy, a little spicy, and entirely delicious. Our all-star Butternut Squash Quesadilla recipe is perfect to make in fall and winter, when this squash is at its peak. If you have leftover roasted butternut squash after Thanksgiving, put it to good use in this filling. Another genius use of Thanksgiving leftovers is Quesadillas with Chutney and Brie, which uses our savory Cranberry Chutney in the filling, but any cranberry sauce will do.

Grab a skillet or a baking sheet, a handful of cheese, and plenty of tortillas&mdashwe're positive you'll make our quesadilla recipes again and again.


  • 4 8-inch whole-wheat tortillas
  • 1 cup Sautéed Peppers & Onions (see associated recipe)
  • 1 ½ cups shredded Monterey Jack cheese (6 ounces)
  • ½ cup guacamole
  • 4 tablespoons salsa

Lay tortillas on a work surface. Spread peppers and onions on half of each tortilla, dividing evenly. Top with cheese, dividing evenly. Fold the tortillas in half, pressing gently to flatten.

Heat a large griddle or skillet over medium heat. Cook 2 of the quesadillas until crispy on the outside and the cheese is melted, 2 to 4 minutes per side. Repeat with the remaining 2 quesadillas. Let the quesadillas cool for 1 minute before cutting into wedges to serve. Serve with guacamole and salsa.


To begin making the Cheese And Black Beans Quesadillas, Heat oil in a wide pan on medium flame and add the onions. Saute them till they become soft and translucent.

Once they turn translucent, add the chopped tomatoes and cooked black beans. Cook the mixture on high flame for a couple of minutes.

Next, add the pepper powder, cumin seed powder, salt and cook for about 30 seconds and switch off the heat.

Heat a pan on low heat and put the flour tortillas on the pan. Gently drop enough cooked black beans topped with cheese.

Fold the tortilla and press it with a spatula and cook for few more seconds. Flip the tortillas to toast the other side.

Once the quesadillas are cooked properly, transfer them to a plate and cut in the shape of wedges.

Serve Cheese And Black Beans Quesadillas with Mexican Brown Rice and Quinoa casserole for a weekend night dinner.


Making Quick & Easy Quesadillas At Home

Making quesadillas from scratch is one of our favorite things to make for dinner or appetizers. Quesadillas are fun food, one hand food and definitely party food.

And who&rsquos opposed to turning boring ol&rsquo dinner time into a party? (Just in case you&rsquore not having an actual party) Not me, that&rsquos for sure. Anytime we can get a meal on the table that our boys gobble up, that&rsquos a win.

These Bacon Cheeseburger Quesadillas are totally on our family favorite list of recipes. Super cheesy, beefy filling that&rsquos loaded with bacon&hellipyou really can&rsquot go wrong.

Don&rsquot be afraid to nail this homemade quesadilla recipe and then switch up the fillings &ndash you could have a quesadilla night EVERY night! The trick is in the flipping, and we&rsquore going to tell you how to do that.


Marmite Recipes You Will Seriously LOVE, Not Hate

We know, we know. Marmite is very much something you either love OR hate. But trust us on this. These marmite recipes are actually worth your time. Whether it's a Marmite pasta you fancy for dinner, some Marmite pinwheels for breakfast or simply a few Marmite cheese straws to snack on, we've got your covered.

Roast potatoes are one of the greatest food groups anyway, but adding Marmite into the mix and you've got yourself an absolute umami winner.

Whether you love it or hate it, Marmite Sprouts are super tasty. That rich umami flavour, paired with cheese galore, it's the ultimate roast dinner side dish, or a meal for one if you're that way inclined.

The thought of marmite pasta might scare you at first, but honestly this stuff is super easy to make and pretty damn delicious! Paired with wholesome mushrooms, garlic, parsley and parmesan - this recipe is heavenly. That one teaspoon of marmite makes all the difference!


Tips and Techniques

What is the best cheese for quesadillas? A blend of various cheeses should be used for best flavor. I highly recommend Mexican cheese blend or you can make your own blend of mozzarella, cheddar, parmesan, Romano, Asiago or any other cheese you like. Please note that freshly shredded cheese taste the best and also melts the best.

What type of tortillas to use? Soft corn or flour tortillas are best.

Watch the heat- They should crispy and golden brown on the outside and not burnt. Adjust the heat, as necessary and don’t cook on High heat.

Butter vs. Oil- Either can be used but I recommend butter since it has a richer flavor. Make sure you are using unsalted butter to keep this dish from becoming too salty.

Use nonstick pan– Because this prevents tortillas from burning and sticking to the pan.

How to reheat quesadillas? How to keep them warm? If you are not serving immediately, you can keep them warm in the oven in a baking pan on the lowest heat setting. You can reheat leftovers in the air fryer or on the pan over stovetop again, to regain its crispy texture.

Can you freeze quesadillas? Yes! These can be frozen for a quick and easy breakfast and snack at anytime. Prepare them, according to the recipe below and let them cool down. Then, wrap them in plastic wrap and freeze in an airtight container for up to 1 month. When you are ready to eat them, reheat in the microwave, toaster over or stovetop.