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Quesadillas, two ways

Can a tablecloth inspire a recipe? Absolutely! After buying a colourful tropical tablecloth this weekend, we decided to use it for the first time with a fun, spicy, colourful recipe. Because we love celebrating small things! If you follow us for a while you’ll know that we love our rustic minimalism, but we’ve been following Erica Davies on Instagram lately and she has infected us with her enthusiasm for colourful decor. Hence the tablecloth, which we bought on sale at H&M (you will find the direct link in our shop!)


But onto the recipe. Today we bring you a turkey and cheese quesadilla and a sautéed mushrooms and cheese quesadilla, with a side of green salsa and guacamole. Sounds good? Both recipes are so easy that basically they only involve assembling things! Well, the vegetarian option needs a little bit more work, but you can have everything prepared in 15 minutes.

You will need (serves 2):

Turkey and cheese quesadillas
2 tortilla wraps
Thinly sliced turkey (or ham, if you prefer)
A big handful of grated cheese
Two pickled green jalapeño chilli pepper, sliced
One spring onion, finely sliced
A few coriander leaves
1 tablespoon extra virgin olive oil (EVOO)


Sautéed mushrooms and cheese quesadillas
2 tortilla wraps
300 gr mushrooms, thinly sliced
1 garlic clove, diced
A couple of fresh parsley leaves, chopped
A big handful of grated cheese
Two pickled green jalapeño chilli pepper, sliced
One spring onion, finely sliced
A few coriander leaves
2 tablespoon extra virgin olive oil (EVOO). One tablespoon for the mushrooms, the other one to brush the tortillas.


First, heat one tablespoon of EVOO over medium heat on a large pan. Add the garlic and sauté for a minute, then add the mushrooms and cook for 5 minutes. Sprinkle the parsley leaves and cook for another five minutes. Set apart.

In the meantime you can chop and prep all the other ingredients for your quesadillas and heat a ridge griddle.

To make the Turkey and cheese quesadillas: place the tortilla wrap on a plate and cover it with turkey. Over one half only, sprinkle the jalapeño slices, grated cheese, spring onion and coriander leaves. Fold the tortilla wrap in half and brush each side with the oil before putting it on the griddle. Grill for a couple of minutes each side.


Now, let’s make the sautéed mushrooms and cheese quesadillas: the process is the same, only change the turkey with the mushrooms. We told you this was really easy!

To serve, transfer the tortilla to a board and cut in two or three pieces. Eat with some salsa on the side. Salsa verde is perfect, but since we don’t find tomatillos here, we bought a jar of salsa verde in a local Mexican shop. Shop-bought salsa is fine. Homemade is better, though. But sometimes you have to do what you have to do!

You can have a side of guacamole as well. In case you have no will to live and therefore you have never made guacamole, here you have a very easy recipe because you haven’t lived if you haven’t prepared and eaten guacamole at least a thousand times:

Chop one tomato, one small onion, one red chilli pepper and a little bit of chive and coriander leaves. Mix all together with the juice of a lime, sprinkle over some sea salt and mix again. There you go, the easiest guacamole.


We know this is not a properly Mexican recipe (so please, Mexican readers, don’t get angry!) but it’s delicious and makes a wonderful easy dinner in front of the TV while watching Game of Thrones or a great festive lunch with a new, pretty tablecloth!


  1. It’s super easy and really delicious. Do give it a try and let us know if you like it! By the way, any Köln tips for us (specially nice places to have breakfast)? We are thinking about spending a weekend there! Thank you!

  2. Pingback: Meal prep for beginners | The slow pace

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