Spicy Veggie Quesadillas

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 15-20

Ingredients

8 Scotty Brand potatoes, medium sized, peeled and diced.
3 tbsp semi-skimmed milk
40g salted butter
Sea salt and freshly ground black pepper - to taste
1 packet fajita spice seasoning mix
6 spring onions, finely chopped
4 roast red peppers (you can do these yourself, or buy already roasted in jars) chopped
30g (1 small packet) fresh coriander, chopped - stems and all
200g grated Cheddar cheese
8 medium sized flour tortillas
Oil for frying
300g Salsa - fresh is best, but for speed and simplicity, a jar is great.
Sour cream or creme fraiche
Pickled jalapeno chillis

METHOD

  1. Carefully add the potatoes to a large pan of salted boiling water and simmer for 15-20 minutes until tender.

  2. When the potatoes are tender, drain and add the milk and butter, mash until silky smooth. Season to taste.

  3. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1cm of the edge.

  4. Sprinkle 50g of the grated cheese, a large pinch of roasted peppers and the same of coriander on top of the mashed potatoes and fold over the other side of the tortilla to make a sort of sandwich.

  5. Repeat with the rest of the tortillas.

  6. Preheat a large, heavy based, frying pan over a medium heat on the hob.

  7. Add a teaspoonful of oil and place a quesadilla into the preheated pan. Cook until golden brown and crispy, then turn over and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas.

  8. Serve with salsa, jalapenos and sour cream.

Top Tips:

We used roasted peppers in this recipe, but you can use anything you fancy; fried onions, garlicky sauteed mushrooms, feta cheese, avocado and spinach and so on. Of course, if you’re not vegetarian, you could add cooked chicken or grilled crispy, smokey bacon.

BACK TO RECIPES

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