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Nettle Quesadillas


Serves 1

Nettles for the picking! Spring is the time of year that nettles are just emerging and still tender. Nettles are nutritious greens and are free! Boil quickly to remove their sting, then sauté in a little mojo de ajo, they make a delicious quesadilla filling. Plus, you can drink the boiled water as a tea. Picking tips: Pick away from a main road, ask permission if on someone else’s property Use rubber gloves and wear covering clothing Pick just the tips ie the bud down to the first or second set of leaves Don’t pick when in flower A handful is enough for 1 quesadilla about 20g


  1. Bring a saucepan of lightly salted water to the boil. Add your nettles and let the water come back to the boil. Boil for 2 -3 minutes if the nettles are young and tender, they might need a little longer if older. Drain and rinse in cold water to refresh. Squeeze out excess moisture, reserve.
  2. In a frying pan over medium heat, add 1 tsp of oil, when hot add the boiled nettles along with ½ tsp of Cool Chile Mojo de Ajo and a pinch of salt, cook until warmed through and fragrant with the garlic, about 2 minutes. Reserve in the pan to keep warm.
  3. In another frying pan add 1 tsp of oil over medium heat, place a Cool Chile Corn Tortilla in the oil and warm gently, then turn over and rub the tortilla in the remaining oil in the pan. 
  4. Sprinkle the grated cheese over the entire tortilla right to the edges, allow to melt slightly then add the nettles to one half, fold in half and continue to cook on each side until toasty and golden and the cheese is nicely melted. 
  5. Serve on a plate with a little salsa on the side.