Cubano Quesadillas

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We promise the Cubano Quesadilla is one of those weeknight dinner staples you’ll keep coming back to again and again. With only five ingredients, this recipe is super quick and comforting – we’re talking fresh Wiltshire cured ham, earthy mustard, sweet gherkins and delicious, oozy cheese in every bite. Our chef Hugh stocked up on ingredients from Co-op for this dish, and it was such a doddle he managed to make it in under ten minutes. If you’re a student, you can get an extra 10% off the bill using your TOTUM card at Co-op, too. Win, win! We know what we’re eating tonight...


Makes 4 quesadillas


  1. Take a tortilla, spread with Dijon mustard (as much or as little as suits you), cover with chopped cooked ham, a couple of slices of edam cheese and top with sliced baby gherkins. Spread another tortilla wrap with Dijon mustard and sandwich the fillings together. 
  2. Get your largest frying pan and, over a very gentle heat, crisp up your quesadilla. When cooked through, piping hot and the cheese has melted cut into quarters and serve.