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Japanese quesadilla

Written by Life in Kansai


4 tortillas

200g grated cheese

6 shiso leaves halved

6 green onions, finely chopped
Serves 2

This very simple recipe fuses Japanese and Mexican flavours, using the aromatic shiso and strong onion in place of the chilli and grilled vegetables in the traditional version. The typically Japanese taste of shiso works nicely with the creamy cheese and crispy tortilla. You can find the flat tortilla wraps in the chilled section of larger Japanese supermarkets.

Top tip: for a meaty version, fry 200 g of diced chicken with a chopped garlic clove in 1 tbsp of oil and 1 tbsp soy sauce. Once cooked through, add the chicken on top of the cheese layer and lay shiso and green onion on top.


1 Place a tortilla in a non-stick frying pan and turn the heat to medium. (If you have two frying pans, or a table-top teppan grill, you can prepare 2 quesadillas at the same time.)

2 Leave for 2 minutes and then add a layer of grated cheese on top of the tortilla, leaving a 1 cm border.

3 Once the cheese begins to melt, arrange 3 shiso leaves on top so that they cover the entire tortilla. Sprinkle half the chopped green onion over the leaves.

4 Add a final layer of cheese, then place another tortilla over the top. Press it down gently with a spatula, and then flip the entire thing, using 2 spatulas if necessary, so that the second tortilla is now in contact with the heat. (The first tortilla should be slightly brown and crispy.)

5 After 3 minutes, remove the tortilla from the heat and cut into quarters to serve (a pizza cutter works well if you have one). Grilled corn on the cob and a green salad make the perfect accompaniments.

By Life in Kansai


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