Cheesy Quesadillas
Ingredients
Quesadillas
- 3 tbsp. olive oil
- 350g of protein (soya mince or chicken sliced into strips)
- 1 large onion
- 200g mushrooms
- 1 red pepper
- 400g baby spinach
- 2 cloves garlic, crushed
- Pinch of salt
- ½ tsp chilli powder
- 4 large flour tortillas
- 400g grated Koko Cheddar Cheese Alternative
Salsa
- 1 red chilli
- 4 large plum tomatoes
- 1 small white onion
- Small bunch of fresh coriander
- 1 tbsp. lime juice
- Pinch of salt
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Method
- Make the salsa first. Deseed the chilli. Finely chop chilli, tomatoes, onions, coriander mix together with the lime juice and salt and set aside.
- Heat 1 tbsp. oil in a large frying pan and cook protein of choice (according to instructions) and set aside in a large bowl.
- Thinly slice the onion, mushrooms and red pepper.
- Add another 1 tbsp. of olive oil to the pan then add the onion, mushroom, pepper and crushed garlic. Cook for 10 minutes, then add the spinach and cook until wilted.
- Add the grated Koko Cheddar, seasoning and cooked protein and stir thoroughly.
- Now make up the quesadillas. Place a quarter of the mixture along one side of a tortilla wrap and fold over to form a semi-circle. Repeat with the rest of the ingredients.
- Heat ½ tbsp. of olive oil in a frying plan. Add two quesadillas and cook until golden underneath and flip over. They will take approximately two minutes on each side. Repeat with the other two quesadillas.
- Slice each quesadilla into 4 wedges and serve with salsa.
