Jalapeno Quesadilla

My love for Mexican food is no secret. I enjoy the spices and the rich flavours, as well as the simplicity of the dishes. These quesadillas are a perfect example. They take less than 20 minutes to make but they pack lots of flavour and are satisfying.

The numerous brands of ‘meal kits’ you can buy in the supermarket for fajitas, enchiladas and tacos, have done a fantastic job of advertising how easy and delicious Mexican dishes can be.

Quesadilla is also a really fun word to say. Quesadilla. Kay-Sah-De-YAH.  It’s almost musical.

If you’re looking for an easy, healthy, week night meal that leaves you feeling satisfied, this recipe is for you. If you love spices and rich flavours, this recipe is for you. If you’re gluten free, dairy free, vegan, vegetarian, eating clean, or a human being – this recipe is for you!

Jalapeno Quesadilla

An easy weeknight meal that everyone can enjoy.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 Quesadilla

Ingredients

  • 1/4 Red Pepper (50g)
  • 100 grams Mushroom
  • 1/4 small Aubergine (50g)
  • 1/3 tin Chopped Tomato (100g)
  • 1/4 cup Water
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
  • 1 tsp Mixed Herbs
  • 1/2 tsp Jalapeno Sauce (or 1 small diced Jalapeno)
  • 1 Tortilla (I use BFree Gluten-free Sweet Potato Wraps)
  • 15 grams Grated Cheese (I use eatlean Protein Cheese)

Instructions

  1. Chop the vegetables and add to a pan with a little coconut oil spray (or other oil spray).

  2. In a separate bowl, mix the chopped tomato, herbs and jalapeno and add the water.

  3. Once the vegetables have softened, add the tomato mix and simmer.

  4. When this has thickened and the water boiled off, remove from the heat. 

  5. Lay the tortilla out and fill half with the vegetable mixture (save any that does not fit).

  6. Add the grated cheese on top and fold the tortilla over to cover the cheese/vegetable half. 

  7. Add the folded tortilla to a large pan and cook for a couple of minutes on each side until it browns slightly and the cheese has melted.

  8. Serve with the remaining vegetable mix and optional sour cream, greek yogurt or guacamole.

Recipe Notes

This is the recipe for 1 Quesadilla - with some vegetable mix left over to serve with. I have this for a lunch or light dinner on a bed of rocket or spinach. 

If you fancy more than 1 Quesadilla, just increase accordingly. The vegetable amounts can be approximate and the contents are interchangeable. 

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