This recipe stems from a vegetable medley side dish I started making during my first maternity leave. It was inspired by a Food & Drink Magazine recipe (unrelated to quesadillas) that called for meat; however, I took elements of the recipe and adapted it to create a vegetarian side-dish.
The combination of rice vinegar, balsamic vinegar, cumin and salt gives this quesadilla filling a tangy flavour that arouses the palette. I highly recommend trying this recipe with a layer of pesto sauce for a unique flavour combination.
If you are able to use Earth Island(®/Follow Your Heart® cheese shreds you’ll find this product not only melts, but tastes, very similar to it’s dairy-based counterpart. Using my Thermomix to mince, chop, sauté and blend made these quesadillas easy to prepare in under half an hour.
Ingredients (serves two)
4 tortillas, round
Himalayan pink salt
1 onion, halved
4 garlic cloves, peeled
1 zucchini, coarsely chopped (175 g)
Orange pepper, coarsely chopped (225 g)
30 g olive oil
1 tsp rice vinegar
1 tsp balsamic vinegar
1/2 tsp cumin (ground)
Pesto sauce (optional)
100 g Earth Island®/Follow Your Heart® Vegan Gourmet Shreds [Cheddar] + extra for topping
1/Preheat oven to 400F.
2/Line baking tray with parchment paper. Place two tortillas (flat) on the tray.
Optional: For a more decadent taste spread your favourite vegan pesto on each tortilla. For our delicious pesto recipe click here
1/Place onion and garlic in the Thermomix mixing bowl. Chop 5 sec/Speed 5. Scrape down sides of the mixing bowl with spatula.
2/Add zucchini, pepper, and olive oil to the TM mixing bowl. Sauté 3 min/120C/Speed 1.
Note: When sautéing, place the simmering basket on top of the mixing bowl lid (vs measuring cup) to allow heat to escape.
3/Add rice vinegar, balsamic vinegar, and cumin to the TM mixing bowl.
Sauté 3 min/120C/Speed 1. Scrape down sides of the mixing bowl with spatula.
4/Add cheese shreds to the TM mixing bowl. Blend 10 sec/Speed 3 (Reverse).
Your quesadilla filling is now ready.
5/Spoon the vegetable-cheese filling on each tortilla. Top with a pinch of salt and a few handfuls of cheese shreds. Cover with second ‘top’ tortilla. Gently brush some olive oil on the top tortilla. Top with a generous dash of salt.
6/Bake for 10-12 minutes or until cheese has melted and the edges are golden brown.
*Earth Island®/Follow Your Heart® Vegan Gourmet Shreds [Cheddar]
*La Tortilla Factory® Tortillas [Multi-grain]
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.