Vegetarian Quaesadillas

Isn’t lunch a tricky meal? I mean, you’re after something relatively quick so you can get back to whatever you were doing before lunch, maybe some whole grain action so you’re not hungry again an hour later but nothing too filling so you’re not lying on the floor food coma style for the next two hours. You also don’t want to pay £4.50 for it under some crazy meal deal. So budget, tasty, healthy, quick, filling, whole grain… Vegetarian Quaesadillas of course!

We’ve talked before about my lactose intolerance and I recently teamed up with the brand to bring you a series of recipes that will keep those of us who are sensitive to lactose a bit happier. This is the first in the series – I hope you enjoy it!
 

Vegetarian Quaesadillas
Yields 1
I first tried quesadillas in Mexico before I discovered my lactose intolerance, and now years later I have been yearning for gooey cheese between crispy tortillas with crunchy sweet peppers… And now I can enjoy it again using Lactofree cheese! This easy and recipe is great for lunches, after school snacks and to have with pre-drinks on a Friday night.
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Prep Time
5 min
Cook Time
7 min
Total Time
15 min
Prep Time
5 min
Cook Time
7 min
Total Time
15 min
Ingredients
  1. ½ a yellow or red pepper, cut into slices
  2. 3 mushrooms, sliced
  3. 1 tsp of cumin
  4. 2 tsp olive oil
  5. 30g (1 serving) of Lactofree cheese, grated
  6. 2 mini wholewheat tortilla wraps
  7. Sriracha or your favourite hot sauce to serve (optional)
Instructions
  1. First, heat 1 tsp olive oil in a flat, shallow frying pan. Begin to fry the vegetables on a medium-high heat. Add the cumin and some salt and pepper, and then toss the vegetables in the pan so they are coated with the seasonings.
  2. When the vegetables are browned, remove from the pan. Add the remaining teaspoon of olive oil. Allow the pan to cool to a medium-low heat and add one of the tortillas. Evenly sprinkle the cheese over the tortilla, then the vegetables, followed by some black pepper and finally the second tortilla. Allow the cheese to melt, and then flip it over to heat the other side.
  3. When the cheese is melted and both tortillas are crispy, set on to a wooden chopping board to slice up and serve! Enjoy with salsa, hot sauce or guacamole.
Notes
  1. Red onions, jalapeños, re-fried beans or even some cooked chicken for a non-vegetarian option would also work well here. Feel free to experiment with different vegetables and spices. You could swap cumin with sumac, ground coriander, smoked paprika or anything else you fancy. You could also use corn tortillas instead of wheat for a gluten free option – just check that they don’t contain any flour.
Rosie's Salad Days http://rosiejoneswineexpert.com/
And of course, if you have no problems with lactose or are vegan, feel free to use your favourite cheese that works for you.

Let me know how it goes!

Rosie xxx

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