If you’re looking for an easy quesadilla recipe for summer parties, look no further – with a fun European twist, using Le Rustique’s ripe and distinctive Camembert and fresh herbs.
Quesadillas were something I ate a fair bit of on my road trip through Mexico’s Yucatan Peninsula, but despite me being a regular consumer of fajitas and burritos, they’re not actually something I make a lot of at home. Which is surprising, because I bloody love cheese. And to make the perfect quesadilla, you’ve just gotta get the cheese right.
*Post created in collaboration with Le Rustique*
Le Rustique are one of my go-to brands when it comes to authentic, French cheese – and the best way to serve their Camembert includes plenty of herbs, to compliment the rich and ripe taste. When they approached me about re-creating one of their international recipes developed by Social Pantry head chef Alex Head, I was definitely intrigued by combining a traditionally Mexican snack with a quintessentially French cheese.
The oozy Camembert makes these a messy, delicious snack best served with plenty of napkins. Perfect for summer parties and casual gatherings, they don’t take long to make, and are easy and fun to put together. Keep reading for this easy quesadilla recipe!
Easy Quesadillas Recipe with Camembert and Fresh Herbs
3 salad tomatoes (sliced into thin wedges), 6 cherry tomatoes (cut in half), 3 green, yellow or orange heritage tomatoes (sliced into thin wedges), 2 tbsp olive oil, 1 tbsp basil, 1tbsp coriander, 1tbsp parsley
2 shallots (chopped finely); 1 garlic clove (diced); 400g black beans (cooked and drained); ¼ tsp cumin; ½ tsp coriander; ¼ tsp paprika; large fajitas, 200g cooked spinach; 1 ripe Le Rustique Camembert; 1 tbsp sunflower oil; pinch of sea salt and cracked black pepper.
Salsa: This one’s so easy, it’s not even step by step – simply mix the tomatoes, oil and herbs in a bowl. Season to taste, and set aside.
- Sweat down the shallots and garlic in a saucepan with the sunflower oil for a few minutes
- Add in the black beans and spices and cook on a low heat for 10 minutes until the beans have softened. Mash the beans slightly
- Steam the spinach for 4-5 minutes as per pack instructions
- Cover the fajitas with a generous layer of the bean mix. Top with slices of Le Rustique Camembert and the spinach, then lay another fajita on top.
- Either place the fajitas in a large George Foreman style grill for a few minutes; or brush with oil and place in a dry frying pan, flipping and cooking until the fajita is browned and crispy.
- Cut into pieces (a pizza cutter is handy for this!) and tuck in. Great as a snack served with guacamole, or serve with sweet potato fries as a meal!
RECIPE TIP: For those who want to add meat, some shredded beef and chicken would also work really well in these quesadillas!
If you’re looking for a perfect accompaniment to drink with your Mexican Quesadillas, we also made some simple Mezcal and Lime Margaritas. Just add a double shot of mezcal (or tequila) into a glass with a salted rim and ice; top with M&S Mexican Lime and Lemongrass Presse. Almost like being on the beach!