This is a sponsored post
Is there anything more deliciously naughty-but-nice than oozing melted cheese? Surely not, so I was more than excited to discover Leerdammer’s Toastie and Burger cheese – made to a richer, creamier recipe, just perfect for melting. Of course I couldn’t just take their word for it, so tested it out with these bite-sized Melting Mexican Mini-Quesadillas.
I make quesadillas a lot, (as I’ve mentioned here and here), but thought I would have a go at something more sandwich-sized, (and easier to share with a toddler for lunch!). Making these in a dry frying pan is super-quick and easy. Made with avocado, red onion, salsa and fresh coriander, consider them a lovely Mexican twist on a cheese toastie.
Please note: this recipe is not vegan. This blog has been vegan since January 2016 but recipes from before that date are vegetarian but not necessarily vegan
- 2 tortilla wraps
- 4 slices Leerdammer Toastie & Burger cheese
- half a red onion, finely sliced
- half an avocado, peeled and sliced
- 4 tsp tomato salsa
- handful fresh coriander, roughly chopped
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Use a pastry cutter roughly 4 inches in diameter, (or cut around a large glass with a knife), to cut out 4 circles from each tortilla. Cut out one circle of the same size from each slice of cheese.
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Take 4 of the tortilla circles and top each with a slice of cheese, slices of red onion and avocado, a spoonful of salsa and a sprinkle of coriander.
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Heat up a large frying pan and place the quesadillas in carefully. Cook for 1-2 minutes until starting to turn golden brown on the bottom, then flip over and cook for a further minute on the other side.
If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest. Thanks! Kate x
Here’s a quick roundup of my Cheese Sandwich Week posts:
Day 1: New York Cheese & Avocado Bagel
Day 2: Scandinavian Rye Smörgåsbord
Day 3: Une Petite Baguette
Day 4: Melting Mexican Mini-Quesadillas
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Disclosure: I was paid to develop a recipe using Leerdammer cheese. I was not expected to write a positive review and any opinions expressed are my own.
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Cheese Sandwich Week – Day 1: The New York Cheese & Avocado Bagel
Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord
Recipe: Black Bean & Avocado Tacos (from ‘Vegan in 15’)
Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s
Recipe: Ski Chalet Buckwheat Galettes
Cheese Sandwich Week – Day 3: Une Petite Baguette
Janie says
August 27, 2015 at 5:20 pmKate, they are so cute! Great choice of flavours too, am sharing with my fella he would loved them 🙂
Janie x
thevegspace says
August 28, 2015 at 12:42 pmThanks Janie!
Nayna Kanabar says
August 27, 2015 at 9:57 pmThese wraps look super tasty I love the photos very mouth watering.
thevegspace says
August 28, 2015 at 12:42 pmThanks Nanya! x
Nadia's Healthy Kitchen says
August 27, 2015 at 10:15 pmThese mini quesadillas look so delicious and they’re so cute! The flavour combination is spot on 🙂
thevegspace says
August 28, 2015 at 12:42 pmThanks Nadia! x
Nicola says
September 3, 2015 at 2:52 pmI’ve been meaning to try quesadillas for a while as an alternative to toasted sandwiches for the kids – I think they’d cook well in a panini press.
thevegspace says
September 16, 2015 at 6:58 pmYes great idea about the panini press – haven’t tried it but bet it would be excellent!
Emily @amummytoo says
September 8, 2015 at 10:19 pmOh these are just all win! Love the idea of making them mini and the creamy Swiss cheese sounds like the perfect addition.
thevegspace says
September 16, 2015 at 7:01 pmThanks Emily – yes they were definitely family’s favourite from Leerdammer week! Loved you Leerdammer creations too – so pretty! x