Delicious Recipes
Cheese & Veggie Quesadillas
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Ingredients
- 1 tbsp vegetable oil
- 1/2 leek, sliced
- 1 pepper, sliced
- 2 carrots, grated
- 70 g grated cheddar cheese
- Salt & pepper
- 10 x 6" flour tortillas
- 50 g cream cheese
- 20 g Glenilen Farm Natural Yoghurt
Method
- To make the filling, in a pan, add the oil, leeks, and peppers.
- Cook these over a gentle heat for 8-10 minutes until the vegetables have softened.
- To this, add the grated carrot, season, and cook for a few minutes.
- Remove and set aside to cool.
- Once cold, add the grated cheese and mix well.
- For the sauce, into a bowl, add the cream cheese and yoghurt, season and mix.
- Arrange all 10 wraps on the table and divide the sauce over each.
- Top 5 of them with the vegetable filling and sandwich with the remaining tortillas.
- Onto a pan set over medium-low heat, cook the quesadilla on each side for 4-5 minutes, or until the filling is hot and the cheese is melted.
- Remove from the heat and cut each one in half and then into bite-sized triangles.
