Simply Tasty Quesadillas

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.

Bon Appétit~

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

Preparation

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

Instructions

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.
Enjoy! 

If you’ve enjoyed our quesadillas you may also like our Quinoa Tacos or our Nacho Plate Recipes.

Product Recommendation

*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.

SaveSave

SaveSave

About meaganlamontagne