Spicy Garlic Aioli Quesadillas

Kricklewood Farm Spicy Garlic Aioli Quesadillas

Who knew Quesadillas were so easy to make! Now I know why some people call them a Mexican Grilled Cheese!  It's a quick lunch time sandwich or as a snack.    Kricklewood Farm Spicy Garlic Aioli adds a nice bit of heat that will hit the spot.  I recommend a cast iron pan and it may take a bit of practise to determine the best heat level for your pan and your stove but in the end will be worth the effort.   You will need 2 tortillas for each and the amount of the other ingredients will depend on how many you plan to make. 


  • 2 Small (7-8") Tortillas  for each Quesadilla. 
  • Grated Mozarella Cheese
  • Sliced Onion
  • Kricklewood Farm Sunflower Oil
  • Kricklewood Farm Spicy Garlic Aioli
  • Sour Cream, Salsa, Guacamole



  1. Preheat cast iron pan on medium high-heat with a small amount of Kricklewood Farm Sunflower Oil.
  2. Add one tortilla at a time, heat and flip over a few times until slightly browned and air pockets form.  Do as many as you need and put aside for next step.
  3. Lower heat to low-medium.
  4. Lay out one torilla on cutting board, top with thin layer of grated cheese, sliced onion and a few dollops of Spicy Aioli.  Top with other tortilla, transfer back to pan and cover. 
  5. Keep on heat for a few minutes, flipping once or twice to brown both sides and melt the cheese.  
  6. Cut into wedges and serve with Sour Cream, Salsa, Guacamole and a soup or side salad for lunch. 


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