Qrazy Qrooked Quesadillas Part 2

So, here are the other 2 quesadillas I promised you yesterday. I hope you like them as much as my Qrazy Qrooked Quesadillas Part 1.

If you make my duck confit recipe, keep 100g back for the first quesadilla recipe below, and the costs for this dish will come down even lower than the £2 per serving that it currently stands at.

Last night's entertainments, with Mrs Ribeye and friends, involved a fair amount of vodka with Red Bull. So, please forgive me for not writing too much pre-recipe banter - I simply do not have the head for it (it seemed like a good idea at the time, though). Normal service will resume tomorrow. Reggie x

Serves 4 (2 of each flavour, to share)

Duck Confit, Cranberry Sauce and Brie Quesadilla, with a Sweet Red Onion Marmalade Dip

Duck Confit, Cranberry Sauce and Brie Quesadilla

INGREDIENTS:

100g duck confit, shredded
100g brie, cut into 1cm dice
50g cranberry sauce
4 large tortilla wraps

Lay half the duck confit, followed by a sprinkling of half the cranberry sauce, followed by a scattering of half the brie, over one tortilla wrap, leaving a 5cm border. Lay another tortilla over the top and cook in a moderately hot dry frying pan, turning once, until both sides are golden and toasted and the filling is oozing. Repeat with the other quesadilla. Cut them into four quarters and serve with the sweet red onion marmalade dip.

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Sweet Red Onion Marmalade Dip

INGREDIENTS:

1 red onion, finely chopped
1 tablespoon of olive oil
1 teaspoon of balsamic vinegar
2 tablespoons of maple syrup

Fry the onion and oil on a low heat until soft and translucent (20 minutes approx). While still hot, stir in the balsamic vinegar and maple syrup and allow to cool to room temperature. Set aside until needed

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Salami, Red Pepper, Spring Onion and Cheddar Quesadilla, with a Tomato Salsa Dip

Salami, Red Pepper, Spring Onion and Cheddar Quesadilla

INGREDIENTS:

100g Napoli or Milano salami, thinly sliced and cut into 1cm pieces
2 spring (salad) onions, finely chopped
1 sweet red pepper, finely chopped
100g cheddar cheese, grated
4 large tortilla wraps

Combine the salami, onions, pepper and cheese in a bowl. Spread half of the filling over one tortilla, leaving a 5cm border. Lay another tortilla over the top and cook in a moderately hot dry frying pan, turning once, until both sides are golden and toasted and the filling is oozing. Repeat with the other quesadilla. Cut them into four quarters and serve with the tomato salsa dip.

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Tomato Salsa Dip

INGREDIENTS:

2 large tomatoes, finely chopped
2 spring (salad) onions, finely chopped
1 bunch of fresh coriander leaves, finely chopped
Juice of a lime
Pinches of salt and pepper

Mix the ingredients in a bowl and refigerate to let the flavours develop (2 hours minimum) until needed.