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Transform your leftovers with this quesadilla recipe. They will make a great lunch, dinner or snack, and only take minutes to put together. The recipe uses spare bits of veg from the fridge but anything goes, be creative!
By Tony Singh
Serves 4
Prep/Cook time: 20-30 minutes
a delicious serving of filled quesadillas containing a rich cheesy sauce and assortment of veggies


Leftover vegetables such as carrot, turnip, celeriac, red and yellow peppers (diced)
250g cheese, use whatever you've got in the fridge
2 red chillies, seeds removed
6 cloves of garlic, crushed, or 2 teaspoons garlic puree
2 inch piece of ginger, peeled and finely chopped
1 medium red onion, peeled and sliced
1 ½ tsp cumin seeds
1 tsp ground cumin
1 tsp paprika
6 spring onions, finely sliced
50g fresh coriander, roughly chopped
Juice and zest of one lime
3 tbsp tomato ketchup
Olive oil for roasting, vegetable oil for frying
Salt to taste

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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  1. Preheat the oven to 180°C/160°C fan/350°F.

  2. In a bowl, toss the root vegetables with the peppers, chilli, cumin seeds and paprika and a pinch of salt with the olive oil. Place on a baking tray and roast for 20 minutes.

  3. Meanwhile, heat a splash of oil in a frying pan on medium heat. Just when it starts to smoke, add the onions and fry for 2 minutes. While stirring, add the garlic, chilli, ginger and ground cumin. Cook for 5 minutes while stirring. If it starts to stick, add 3 tablespoons of water and keep cooking for the rest of the 5 minutes.

  4. Remove from the heat and place in a bowl and cool for 5 minutes. Add the ketchup, coriander, lime juice, spring onion and cheese and gently mix.

  5. Once the root veg is done, remove from the oven and leave to cool for 5 minutes. Mix the root vegetables with the cheese mixture and taste. Adjust with salt and pepper if needed.

  6. Place a tortilla on the work surface and spread ⅛ of the mix over it.

  7. Fold over the other half of the tortilla so that you have a half circle. Repeat with all the other tortillas.

  8. Heat a non-stick frying pan over a medium heat with a splash of vegetable oil in it. Place your filled tortilla in the pan (or two if you have space) and cook for 2 to 3 minutes before carefully flipping over and frying for a further 2 to 3 minutes. Both sides should be lovey and browned - and a little crispy! Serve with salad of your choice and guacamole and salsa.

  9. Tip: If there is any mix left it will keep in the fridge for two days to be used again, or it’s great on baked potatoes or in an omelette. The quesadillas can also be kept in the fridge up to a day in advance, so it’s a great party food to have at the ready!

Make the most of your leftovers
Store in
Airtight container
Fridge for 24 hours
Where to store
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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