Chilli and Cheese Quesadilla with Tomato Salsa

Make a perfect Mexican flavoured barbeque dish.


  • 4 soft flour tortillas
  • 8 oz grated cheddar or mozzarella cheese
  • 4 rashers of bacon (cooked)
  • 2 green chillies (very finely diced)
  • 1 red onion (very finely diced)
  • 1 bunch of spring onions (chopped roughly)
  • 1 bunch of freshly chopped basil
  • seasoning
  • 4 plum tomatoes
  • 1 bunch spring onions
  • 2 cloves of garlic (chopped)
  • 100 ml olive oil
  • salt and pepper


  1. Mix the cheese, chillies, bacon, red onion, spring onion and basil together. Season with a little salt and pepper.
  2. Lay the flour tortillas out on the work surface and divide the cheese mixture between them. Roll them up just like normal tortillas.
  3. Next, spread a double layer of tin foil on the work surface. Place two of the cheesy tortilla rolls on the double layer of tin foil and fold up into a neat parcel.
  4. Place on the barbecue and cook for 10-12 minutes until the cheese is melted and piping hot. Serve immediately with Salsa.
  5. For the Salsa: De-seed the tomatoes and chop into a small dice. Mix in the chopped spring onions, finely chopped garlic and seasoning. Pour in the olive oil and chill until required.


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