Cheese, tomato and chilli quesadilla

I've had a bit of a 'cupboard day'. Lots of ends of things that wanted using up. I probably could have been a big more imaginative, and this recipe definitely needs some tweaking (spring onions I think are the magic ingredient), but it was still a great 30 minute light dinner.

Ingredients:
2 tortillas (slightly stale is ok)
At least 12 cherry tomatoes (about 16 would work better)
About 50g cheddar cheese (more if you're feeling cheesy), finely grated
A drizzle of olive oil
A pinch of salt
A hearty grind of pepper
A good sprinkling of cayenne pepper (to taste - I like mine hot so put on about half a teaspoon).

I would also add to this 3 spring onions, finely sliced.

Method
Halve the cherry tomatoes. Drizzle with oil, sprinkle with cayenne pepper, salt and pepper. Put in the oven at 180 degrees Celsius for about 20 minutes (or from cold for 25 minutes if you're forgetful, like me), or until they're as cooked as you want them. I like mine done almost to burnt.

While you're waiting, grate your cheddar and mix with your spring onion slices.

Lay out your tortillas ready, sprinkle on 1/4 of your cheddar and spring onion mixture onto one half of each tortilla.

When the tomatoes are done (skins dark and crisp, but not yet burned).

Scrape 1/2 of your tomatoes on top of each pile of spring onions and cheddar on your tortillas, then divide the remaining cheese mixture between them, over the top of the tomatoes.

Fold the plain half of your tortillas over to make a semicircle. Well done. You have made two quesadillas. Now for cooking.

Place one quesadilla onto a dry frying pan. Cook on a medium heat until the underside is browned nicely, then flip over with a fish-slice. If you're anxious about flipping, tilt your pan up slightly and turn your quesadilla via its closed edge.

Cook until the other side is also browned. Take out of the pan and place onto a warm plate or into the oven. Repeat for the other tortilla. You could probably do both at the same time but I couldn't figure out the juggling.

Once both are cooked, cut each one in half and pile up with some soured cream and maybe some guacamole on the side (I had neither of these things, but will be doing this again with them).

Enjoy with a cold glass of whatever you fancy. Apple juice is good.

Yum.