Annabel Karmel’s tomato and cheese quesadillas

Take a trip down Mexico way with this tasty vegetarian recipe

  • 1tsp sunflower oil
  • 2 spring onions, thinly sliced
  • 6 large or 10 small cherry tomatoes, roughly chopped
  • 3 to 4 drops Tabasco sauce
  • 2 flour tortilla wraps
  • 55g Cheddar, grated


  • Step 1

    Heat the oil in a saucepan or small frying pan. Add the onion and tomatoes, and sauté for 3 to 4 minutes until the tomatoes are soft. Remove from the heat and stir in a few drops of Tabasco, depending on how spicy you want to make it. Season. 

  • Step 2

    Heat the wraps in a large griddle pan or non-stick frying pan. Spread the tomato mixture over one of the wraps and scatter over the cheese.  

  • Step 3

    Sandwich with the second wrap and then cook each side in the hot pan for 2 to 3 minutes until the cheese has melted. Transfer to a board and cut into wedges.        

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