Roasted Vegetable Quesadillas
Delicious quesadillas stuffed with roasted vegetables and mozzarella and cheddar cheese, served with chilli guacamole.
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Ingredients
- 100 grams chestnut mushrooms
- 1 red bell pepper large
- 150 grams sweetcorn tinned, drained
- 5 tablespoons vegetable oil
- 200 grams mozzarella and cheddar cheese mixed, grated
- 8 tortilla wraps
- 1 avocado
- 1 chilli
Instructions
- Finely slice the mushrooms and the bell pepper. Add to a roasting dish with the sweetcorn. Add 1 tablespoon of oil and salt and pepper. Mix well, then roast for 20 minutes at 180 degrees Celsius.
- Cut the avocado in half and spoon out the flesh into a bowl. Finely dice the chilli and add to the avocado. Season with salt and pepper and mix well. Leave to one side.
- When the vegetables are done, lay four of the wraps on a work surface. Spoon the vegetables onto each one, spreading them out. Top with the grated cheese, and press the other tortilla wraps on top so that you have four ‘sandwiches’.
- Heat 1 tablespoon of the oil in a frying pan. Add one of the ‘sandwiches’ and fry until the bottom wrap is golden and crisp and the cheese is melting. Flip and do the same on the other side. Remove from the pan and repeat with the rest of the ‘sandwiches’.
- Serve cut into wedges with a spoonful of guacamole on the side.
