Roast tomato 
salsa and cheese 
These are simply big round toasted sandwiches, Mexican style.

October 9, 2012

These are simply big round toasted sandwiches, Mexican style.

10 large flour tortillas
500g cheddar, grated

Roasted Tomato salsa

We commonly 
associate salsa with freshness, but the Mexicans’ love roasting off vegetables and then blitzing them into tasty spicy roasted salsas. In South 
Africa, we struggle to get any proper Mexican chillies or sauces, but Tabasco has just launched a Smoked Chipotle variant which adds the right heat and smokiness to this salsa.

800g tomatoes
500g Roma tomatoes
1 head of garlic, 
 about 12 cloves
1 tbsp olive oil
1 green pepper, 
1 red onion, 
1 tbsp smoky 
1 tbsp coriander, 
Salt and pepper

Cut the large tomatoes in half and lay them in 
a roasting tray. Add the Rosa tomatoes and garlic, drizzle over the olive oil and season liberally with salt and freshly cracked black pepper. Place in an oven pre-heated to 180 for 45 minutes until the skins are blistered and soft. Remove from the oven, cool and then place in a blender. Add the green pepper, red onion and the Tabasco. Blitz to a smooth purée. Pour into a pot and reduce it over a low heat until it thickens. Now add the chopped coriander, check the seasoning and set aside.

Get a griddle pan ready and heated. Place a flour tortilla flat on your work surface and spread over 2 T of the roasted tomato salsa. Sprinkle over 100g cheese. Place another tortilla on top and press down evenly and gently. Using a spatula, slip the Quesadilla into the griddle pan and cook for 2-3 minutes ensuring it does not burn. Flip over and repeat. Slip the Quesadilla onto a cutting board and cut into 8 triangles, serve immediately. You can sprinkle over some beetroot sprouts if you feel larney.