Prawn and Wild Garlic Quesadilla

What could be more comforting on a rainy day in lock-down than Quesadilla?  Simple to prepare, warm, and oozing with flavour and cheese. Although I’ve used fancy ingredients here you can use just about anything for the filling. Remains of mince to pieces of chicken and ham. Make them vegetarian with roasted peppers or fried mushrooms.  A good flavoursome cheese is preferable.

Keep Safe Keep Well

Prawn and Wild Garlic Quesadillas

quesedilla with prawn and wild garlic

Prawn and Wild Garlic Quesadilla


Serves 4

Philadelphia cheese (optional)

170g applewood smoked cheddar, or, other strong cheddar

½ teaspoon fresh green or red chili (preferably hot) finely chopped,

250g cooked prawns, chopped

3 spring onions, sliced

12 leaves wild garlic leaves, sliced thinly, or, a bunch of rocket leaves

8 tortilla wraps

Sunflower oil for cooking


Lay half of the tortillas on the work surface. Leaving a small margin around the edges spread each thinly with a little Philadelphia or cream cheese. Scatter over the grated cheese, chopped chili, prawns, sliced spring onions and the wild garlic or rocket leaves.

quesedilla prep

Putting the Quesadilla together


Place the remaining tortillas, one on top of each filled tortilla, pressing the edges gently to seal.

Heat a tablespoon or two of oil in heavy based frying pan over a moderate heat. Cook one quesadilla at a time, frying until the base is golden and then turn over to cook the second side (about 2-3 minutes on each side).

Once cooked remove to a clean chopping board and, while the next Quesadilla is frying, cut the cooked one into quarters, placing the pieces on a warm serving dish.

Serve with tomato and avocado salsa or with dollops of raita and a fresh tomato and rocket salad


wild garlic in a beech wood

Wild Garlic in Flower


You might enjoy this recipe too:

Harissa Spiced Chickpea and Aubergine Casserole served with Wild Garlic Naan

Happy Cooking

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