Wholewheat Veggie Quesadillas
with pico de gallo & chili mayo
Today, you'll make veggie quesadillas. The fresh coriander and sweet-and-spicy chili sauce will give this dish so much flavour, you won't even miss the meat!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
½ piece
Courgette
½ piece
Bell pepper
1 piece
Tomato
5 g
Fresh coriander
(May be present Celery)
¼ piece
Lime
¼ sachet(s)
Mexican-style spices
¼ sachet(s)
Sweet chili sauce
2 piece
Wholewheat tortilla
(Contains Wheat May be present Mustard, Soy)
25 g
Herbed cheese cubes
(Contains Milk)
1.5 teaspoon
Ground paprika
25 g
Grated aged Gouda
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
¾ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Finely chop the onion and slice the courgette into crescents. Cut the bell pepper into strips.
- Transfer the bell pepper and courgette to a large bowl and drizzle lightly with olive oil.
- Add the Mexican-style spices* and the paprika. Season with salt and pepper, then toss well to coat.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the vegetables for 4 - 5 minutes.
- Quarter the lime.
- Dice the tomato and finely chop the coriander.
- In a bowl, combine the tomato with the coriander and the onion (see Tip). Add the juice of 1 lime wedge per person and extra virgin olive oil as preferred. Season to taste with salt and pepper, then mix well to combine.
Tip: the onion is served raw, but you can also fry it with the vegetables instead if preferred.
- Transfer the tortillas to a parchment-lined baking sheet.
- Top with the fried vegetables, leaving half of each tortilla empty.
- Add both cheeses, then fold the tortilla over and press down so as to seal the quesadillas.
- Bake the quesadillas on the top shelf of the oven for 6 - 8 minutes.
- In a small bowl, combine the mayonnaise with the sweet chili sauce.
- Serve the quesadillas with any remaining lime wedges.
- Serve the pico de gallo and the chili mayo alongside.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!