Anolon Academy

Chili Prawn Quesadilla

By Chef Justin North

I loved the aroma of freshly grilled corn tortillas, the sweet pungent smell filled the streets of Mexico. You can use wheat flour tortillas but the corn tortillas have a far superior flavour. Select a large stove top grill plate to cook the Quesadillas, or also lovely grilled on the BBQ for that extra smoky goodness.


  • 8 medium corn tortillas
  • 12 large cooked peeled prawns – split in half lengthwise
  • 1 green spring onion – finely sliced
  • 100g mozzarella – sliced
  • 1 red chili finely sliced
  • 1 cup chopped tomato

To serve

  • Lime wedge
  • Tomato salsa


Pre-heat a large frypan

Lay out 4 of the tortillas on your work bench and evenly spread with the ingredients.

Cover with the remaining tortillas and apply a little pressure.
Grill both sides until hot and crisp. Cut in half and serve with the lime and tomato.

Serves 4