Quesadilla

By
Chef Tony Singh
20 - 30 mins
Intermediate
Servings
4

Transform your leftovers with this quesadilla recipe from Love Food Hate Waste Scotland ambassador Tony Singh. They will make a great lunch, dinner or snack, and only take minutes to put together. Tony used up spare bits of veg from the fridge but anything goes, including your leftover Chinese takeaway according to Tony!

Ingredients
Leftover vegetables such as carrot, turnip, celeriac, red and yellow peppers (diced)
250g crowdie cheese
150g cheddar cheese, grated
2 red chillis, 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
Tortillas
Olive oil for roasting, vegetable oil for frying
Salt to taste
Instructions
Preheat the oven to 180c/160cfan/350f/Gas
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.
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. Whilst stirring, add your garlic, chilli, ginger and ground cumin. Cook for 5 minutes whilst stirring. If it starts to stick, add 3 table spoons of water and keep cooking for the rest of the 5 minutes.
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.
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.
Place a tortilla on the work surface and spread 1/8 of the mix over it.
Fold over the other half of the tortilla so that you have a half circle. Repeat with all the other tortillas.
Heat a non-stick frying pan over a medium heat with a splash of veg 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.
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!