Written by Claire Goodwin


The Great British Sandwich Week Challenge Day #3: Paprika and chilli spiced quesadillas

Following a bacon butty triumph and a towering breakfast surprise, GBBO 2014 contestant Claire Goodwin is injecting a bit of spice for today’s between bread belter.

quesadillasOK, Day three. I fear I have been a little too ‘British’ – in the UKIP sense of the word – with my bacon and white bread and brown sauce and black pudding. If I’m not careful, I will have Farage offering me a pint and Enoch haunting my dreams.

Britain would not be Britain without a fabulous array of multicultural delights. Because we are, of course, an island of immigrants. All of us. I defy you not to find, somewhere in your ancestry, a lovely sprinkling of internationalism.

So, let’s add a little spice and un-leaven that bread. This is a fabulous lunch for two that is truly yummy and really easy to make.

Feliz comiendo! *Spanish speakers shake head in despair at the use of Google translate*


Makes one quesadilla which will serve two for lunch (or one *wipes chin of oozing cheese*)

quesadilla collage100g self-raising flour
60ml water
½ teaspoon paprika
½ teaspoon chilli powder
2 teaspoons of rapeseed (or olive) oil
Extra oil for cooking
Cheese, lots of beautiful yummy cheese of your choice


1. Mix the flour, oil, spices and water together in a bowl until you form a ball of dough.

2. Knead the dough on a lightly oiled surface until smooth (around five minutes).

3. Leave to rest for 20 – 30 minutes.

4. Separate into two equal balls *snigger*.

5. Roll out flat, making sure each ball is equal in size. Don’t worry if they aren’t completely round; mine never are and I think it adds a rustic charm (gosh, am I turning into Kirstie Allsopp?).

6. Heat a frying pan that is large enough to hold the tortilla and wipe around it with some oil. You want a film of oil, not a slick, or your tortillas will end up greasy.

7. Place the first tortilla in the pan and allow to cook through. You will notice some bubbles; this is the effect of the raising agents in the self-raising flour, and it will give you that lovely speckled effect. This also adds flavour as the raised parts cook through more and give a golden hue to the speckles.

8. Turn over when the speckles are brown and the dough is starting to dry out and cook through. Don’t cook to the point that it turns into cardboard. You want lovely soft tortillas.

9. Allow to cook the same on the other side.

10. Repeat with the second tortilla.

11. When cooked, keep the pan hot on the hob whilst you build your quesadilla.

12. Place lashings of cheese (I used cheddar) on one of the tortillas and sandwich it with the other tortilla

13. Place back in the pan and cook, turning occasionally so you don’t get a crispy bottom and a soggy top, until the cheese is oozing.

14. Remove from pan, cut into wedges and stuff in your face.

quesadilla detailNice with a beer. I don’t drink alcohol anymore, so am currently searching far and wide for the best alcohol-free lagers and beers. So far, I like Sainsbury’s Low Alcohol (0.5%) Czech lager and Brewdog’s Nanny State. Cheers!


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Written by Claire Goodwin

Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK