TRIPLE CHEESE QUESADILLA (or cheese scrap quesadilla) 30 g unsalted butter 1 French shallot, finely chopped Trends, culture and exclusive features: Sign up for 7LIFE newsletters 50 g frozen spinach sea salt flakes and freshly ground black pepper juice of 1⁄2 lemon 4 x 16 cm flour tortillas 300 g mixed cheese ‘leftovers’, grated 1⁄2 bunch of dill, leaves picked, plus extra to serve TO SERVE Tabasco sauce lemon wedges Melt the butter in a non-stick frying pan over medium heat and cook the shallot for 2–3 minutes, until starting to soften. Add the spinach and cook for 5 minutes or until thawed, then transfer the mixture to a sieve and drain any excess water from the spinach. Place the mixture in a bowl, season with salt and pepper, add the lemon juice and mix to combine.
Spread the spinach mixture over half of each tortilla. Top with the cheese leftovers and dill, then fold the empty half of each tortilla over the filling, to form a half-moon shape. Place a chargrill pan over medium–low heat and lightly grease with butter or oil.
Cook the tortillas, one at a time, for 3 minutes each side or until golden brown and the cheese has melted. Scatter over some extra dill and season with salt and pepper. Serve with Tabasco sauce and lemon wedges PARM CHIPPIES: 100 g Parmigiano Reggiano, finely grated 1 teaspoon dried Greek oregano 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon paprika 1⁄4 teaspoon freshly ground black pepper Preheat the oven to 160°C conventional.
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