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Quesadilla recipe
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180 ratings
This wonderfully cheesy, veg-packed Mexican quesadilla recipe is so simple to make and ready in just 15 minutes. Cook until the sandwiched tortilla is crisp the filling is satisfyingly gooey. See method
Ingredients
- 500g cooked sweet potato, butternut squash, lightly crushed
- 8 flour tortillas
- ground black peppercorns
- sea salt
- 100g creamy blue cheese
- 200g fresh mozzarella cheese
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2970kj
706kcal
35%
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Fat
20g
29%
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Saturates
12g
62%
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Sugars
13g
14%
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Salt
2.9g
48%
of the reference intake
Carbohydrate 100.6g
Protein 25.9g
Fibre 8.4g
Method
- Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges.
- Season with salt and pepper and scatter with the cheeses. Top with another flour tortilla and cook over medium heat until lightly browned, about 3 minutes.
- Turn once, and cook the other side until lightly browned and the cheese has melted.
- Transfer to a board whilst you make the others and cut in half or into quarters to serve.
See more Mexican recipes