Quesadillas, after a roast

Jo Elwin/Tamara West

These toasted tortilla sandwiches make good use of leftover roast meat and veges.

Ingredients

8	Tortilla wraps, small, or 4 large (Main)
1 cup	Edam cheese, grated
4 servings	Roast beef, pork, chicken or lamb leftovers, sliced or shredded (Main)
6	Chilli peppers, pickled, sliced
½ cup	Coriander, chopped
1 cup	Pumpkin, or kumara, roasted leftovers, roughly mashed
1	Onion, roasted leftovers, roughly chopped
¼ cup	Pecorino cheese, grated

Directions

1. Heat two heavy-based pans or a hot plate to medium-low heat. Arrange 4 tortillas on a clean board. If small tortillas, cover whole surface of tortillas with filling ingredients. If large tortillas, cover half of surface with fillings. Neatly layer with edam, roast meat, pickled chillies, coriander, kumara (or pumpkin) and onion, and finish with a scattering of pecorino.
2. For small tortillas, press another tortilla on top of fillings. For large, fold tortilla over fillings to make a half-circle sandwich.
3. Lightly oil the pans or hot plate, and add as many quesadillas as fit easily. Press down lightly on each one. Cook for 3-4 minutes until lower tortilla is golden, then carefully turn them over to cook for a further 3-4minutes (it may be easiest to remove and flip quesadillas carefully between 2 plates).
4. When second side is golden, remove quesadillas to a board and cut in quarters before serving. Offer hot sauce as seasoning and lettuce leaves on the side. Meanwhile cook any remaining quesadillas.