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Vegepedia
Veggie quesadillas
Jazzed-up houmous, yoghurt & chilli sauce
Veggie quesadillas
Serves 6
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
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Ingredients
- 3 leeks
- 3 peppers
- 1 large carrot
- 140 g Cheddar or Red Leicester cheese
- a few sprigs of fresh soft herbs, such as parsley, mint, coriander , optional
- 8 large flour tortillas
- 200 g tub of houmous
- extra virgin olive oil
- 1 lemon or lime
- 1 fresh chilli , optional
- 120 g natural yoghurt
- chipotle chilli sauce , optional
Tap For Method
Tap For Ingredients
Method
- Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
- Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
- Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
Tips
EASY SWAPS:
– I’ve used leeks because I didn’t have spring onions or onions, so use whatever you’ve got.
– Any colour of peppers would be delicious here, and if you don’t have fresh, jarred peppers would also work a treat.
– If you haven’t got any houmous, how about serving with guacamole or a simple tomato salsa? Even better, make your own houmous using tinned chickpeas.
