Cheeseburger quesadillas recipe

Method

1. Mix the salsa ingredients with the pickle juice; set aside.
2. Preheat the oven to gas ½, 130°C, fan 110°C. Reheat the leftover chilli in a pan or microwave until piping hot. Working one at a time, top 4 tortillas with 1 tsp mustard each, then top each with a quarter of the chilli, spreading almost to the edges of the wrap and pushing down with a spoon to flatten slightly. Top each with 4 gherkin slices, tear over 2 cheese slices and drizzle with 1-2 tsp burger sauce (to taste). Cover with a plain wrap, pressing down.
3. Heat a dry frying pan over a medium-high heat, then cook the quesadillas one at a time for 3-6 mins until the cheese is melted and the outside is toasted, using a fish slice to push down the edges of the wraps to help them stick together. The hotter your pan gets, the quicker the quesadillas will cook, so keep an eye on them and reduce the heat if needed. Flip, then cook for 1-3 mins until golden. Stack the quesadillas on a baking tray and keep warm in the oven while you cook the rest. Slice each into 6 and serve with the salsa and soured cream, if you like.

• Tip: This recipe uses leftovers from our Smoky turkey chilli recipe.

• See more Cook once, eat twice recipes