Wild garlic has finally arrived in the hedgerows, and I am in heaven. It's definitely my favourite foraged food, and I am trying to create a new recipe every day at the moment to keep up with the supply. Quesadillas are a kind of toasted sandwich made with wraps and my kids absolutely love them as they're so easy to make, but they tend to stick to the standard-issue ham and cheese variety. So this recipe is to get them experimenting with a protein-packed snack with a seasonal twist.
You can use a pizza wheel to slice the finished quesadilla into triangles, which also travel well, stacked and wrapped in foil. Serves 4
8 soft white tortilla wraps
300g grated strong cheddar, divided into four equalpiles
250g cooked chicken chopped in small pieces
4 tbsp finely chopped young wild garlic leaves
salt and pepper
4 tbsp sour cream
4 tsp olive oil
Lay out the tortillas and scatter half the grated cheese evenly over all four wraps.
Sprinkle over the cooked chicken and wild garlic. Finish by adding the rest of the pile of cheese, and smooth until everything is evenly distributed.Season with salt and pepper.
Lay out the four remaining tortillas and spread a tablespoon of sour cream over each one, then place one each on top of the existing cheese covered wraps
Heat a large frying pan, big enough to take the whole wrap without folding it and add a teaspoon of oil. Carefully place a filled quesadilla in the pan and cook over a medium heat until it is crispy and the cheese is starting to melt. Check if the bottom of the quesadilla is cooked by lifting up a corner with a spatula. It should be golden, not blackened.
When the bottom is cooked, slide the whole tortilla onto a plate and cover tightly with another plate. Flip it over and slide back into the pan to cook the other side. When both sides are golden and the cheese has melted, eat!