Veggie Quesadilla
portions
Ingredients
- 0.5 tbsp Olive Oil
- 1 pcs Carrot
- 1 pcs Red Bell Pepper
- 90 gr Corn
- 0.5 pcs Red Onion
- 1 cups Broccoli Finely Chopped
- 3 tbsp Cilantro
- 50 gr Grated cheese
- 50 gr Mozzarella
- 4 pcs Flour Tortillas
Method
- Heat oil, in a frying pan, over medium heat. Reduce to low, add the onion and saute for one minute. Add the remaining vegetables and saute for a further 4 minute, until the vegetables have slightly softened. Transfer to a plate and allow to cool.
- Place tortilla on work surface. Sprinkle cheese on one half of the tortilla. Top with a quarter of the vegetable mixture, a sprinkle of fresh coriander (cilantro) and top with a little more cheese. Fold in half. Repeat with the remaining tortillas and mixture.
- Put a large, non-stick frying pan (skillet) on medium-low heat. Dry fry the quesadilla for around 2-3 minutes, or until the golden and crispy on the underside.
- Carefully flip over the folded edge and cook for a further 2-3 minutes, until golden and crispy and the cheese has melted.