This probably won’t do for your lunchtime snacks, but these are really easy quesadillas. You need two tortilla wraps per quesadillas, or use one and fold it in half with the filling inside.
The filling is chopped or grated whatever vegetables you fancy. Here’s some suggestions:
Carrots, celery, sweet (bell) peppers, chilli peppers, onions, etc.
Mix in a bowl.
However much you have of veggies, you need to add an equal amount of grated cheese. Mozzarella is ideal, but any grated cheese will do.
Stir into the mix.
Add seasoning (salt, pepper, paprika, cayenne, mustard powder or whatever you like and have to hand)
Heat a dry frying pan on a medium to high heat.
Put a tortilla wrap in the pan, then add a good scoop of the mix, and spread it over the wrap. Add another wrap on top. (Optional: if you wet the inside edge of the wraps, you can press together to seal it. I admit I don’t bother).
When the bottom wrap is a nice brown colour, flip it and cook the other side. Tip: get a plate and place onto of the wrap in the pan. Holding the pan handle and plate, you can invert the quesadilla so it is now inverted on the plate. Slide it off the plate back into the pan to cook the other side. Don’t toss it like a pancake, or you won’t have a dining area but a blast radius!
Serve and eat immediately!
Optional, but less healthy option. Cut up some bacon rashers and dry fry them in the hot pan first. Alternatively cook some bacon lardons. Once cooked, tip onto some kitchen paper to sink up the grease, then stir into the veggie and cheese mix at the start. You can then use the same pan for cooking the quesadillas, but I recommend using some more kitchen paper to clean the grease out of the pan first, otherwise there is a good chance your quesadillas will stick and burn.
Source: Jamie Oliver’s Keep Calm and Carry On Cooking