AuthorFPG
RatingDifficultyBeginner0

Keep a pack of flour tortillas handy with leftover veggies like sweet potato, butternut squash or carrots. Then hunt through the fridge and pull out all those scraps of leftover cheese – the wedge of stilton, the finger of gruyere, the wedge of cheddar, and put the lot together in minutes.

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Quesadilla

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 8 Flour tortillas
 500 g Cooked sweet potato or butternut squash, lightly crushed or chopped
 Sea salt
 Ground pepper
 100 g Creamy Blue Cheese
 200 g Fresh mozzarella

1

Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges.

2

Season with salt and pepper and scatter with the cheeses. Top with another tortilla and cook over a medium heat until lightly browned, about 3 mins.

3

Turn once, and cook the other side until lightly browned and the cheese has melted.

4

Transfer to a board, and keep warm while you make the others. Cut in half or into quarters to serve.

Dish TypesCuisinesMain Ingredients

Ingredients

 8 Flour tortillas
 500 g Cooked sweet potato or butternut squash, lightly crushed or chopped
 Sea salt
 Ground pepper
 100 g Creamy Blue Cheese
 200 g Fresh mozzarella

Directions

1

Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges.

2

Season with salt and pepper and scatter with the cheeses. Top with another tortilla and cook over a medium heat until lightly browned, about 3 mins.

3

Turn once, and cook the other side until lightly browned and the cheese has melted.

4

Transfer to a board, and keep warm while you make the others. Cut in half or into quarters to serve.

Anything Goes Quesadilla
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