Veggie Style Quesadillas

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Veggie Style Quesadillas

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Our quesadillas bring a Mexican flavour to your dining table: filled with melted cheese, mushrooms, tomatoes and prunes, they are very easy to cook in the pan.

  • Tilberedningstid: 50
  • Total Time: 50 minutes
  • Gir: 4 1x
  • Method: import-018
  • Cuisine: R428

Ingredienser

Enheter Skaler

200 g mushrooms
1 courgette, 200 g
5 tbsp rapeseed oil
Salt, freshly ground pepper
6 large tomatoes
160 g Sunsweet prunes
1/2 a bunch of mixed herbs e.g. parsley, coriander
80 g walnut kernels
8 large wheat or corn tortillas (60 g each)
150 g grated cheddar cheese

Fremgangsmåte

  1. Clean and slice the mushrooms, wash the courgettes and cut into approx. 1 cm cubes. Heat 1 tablespoon of oil in a pan, add the mushrooms and fry for a few minutes, then add the courgette cubes and fry for a few minutes, season with salt and pepper.
  2. Wash and dice the tomatoes, also dice a quarter of the prunes. Wash, shake dry and chop the herbs. Mix together half of the tomatoes, diced prunes and herbs. Roughly chop the walnuts.
  3. Heat a little oil in a large frying pan. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, some whole prunes, the remaining diced tomatoes and about a quarter of the grated cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat. Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy brown. Keep warm. Gradually prepare the remaining tortillas. To serve, divide into pie pieces and serve with the tomato and prune mixture.

Notes

MK2

Nutrition

  • kalorier: 940
Print

Veggie Style Quesadillas

Skriv ut oppskrift

Our quesadillas bring a Mexican flavour to your dining table: filled with melted cheese, mushrooms, tomatoes and prunes, they are very easy to cook in the pan.

  • Tilberedningstid: 50
  • Total Time: 50 minutes
  • Gir: 4 1x
  • Method: import-018
  • Cuisine: R428

Ingredienser

Enheter Skaler

200 g mushrooms
1 courgette, 200 g
5 tbsp rapeseed oil
Salt, freshly ground pepper
6 large tomatoes
160 g Sunsweet prunes
1/2 a bunch of mixed herbs e.g. parsley, coriander
80 g walnut kernels
8 large wheat or corn tortillas (60 g each)
150 g grated cheddar cheese

Fremgangsmåte

  1. Clean and slice the mushrooms, wash the courgettes and cut into approx. 1 cm cubes. Heat 1 tablespoon of oil in a pan, add the mushrooms and fry for a few minutes, then add the courgette cubes and fry for a few minutes, season with salt and pepper.
  2. Wash and dice the tomatoes, also dice a quarter of the prunes. Wash, shake dry and chop the herbs. Mix together half of the tomatoes, diced prunes and herbs. Roughly chop the walnuts.
  3. Heat a little oil in a large frying pan. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, some whole prunes, the remaining diced tomatoes and about a quarter of the grated cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat. Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy brown. Keep warm. Gradually prepare the remaining tortillas. To serve, divide into pie pieces and serve with the tomato and prune mixture.

Notes

MK2

Nutrition

  • kalorier: 940
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Print

Veggie Style Quesadillas

Skriv ut oppskrift

Our quesadillas bring a Mexican flavour to your dining table: filled with melted cheese, mushrooms, tomatoes and prunes, they are very easy to cook in the pan.

  • Tilberedningstid: 50
  • Total Time: 50 minutes
  • Gir: 4 1x
  • Method: import-018
  • Cuisine: R428

Ingredienser

Enheter Skaler

200 g mushrooms
1 courgette, 200 g
5 tbsp rapeseed oil
Salt, freshly ground pepper
6 large tomatoes
160 g Sunsweet prunes
1/2 a bunch of mixed herbs e.g. parsley, coriander
80 g walnut kernels
8 large wheat or corn tortillas (60 g each)
150 g grated cheddar cheese

Fremgangsmåte

  1. Clean and slice the mushrooms, wash the courgettes and cut into approx. 1 cm cubes. Heat 1 tablespoon of oil in a pan, add the mushrooms and fry for a few minutes, then add the courgette cubes and fry for a few minutes, season with salt and pepper.
  2. Wash and dice the tomatoes, also dice a quarter of the prunes. Wash, shake dry and chop the herbs. Mix together half of the tomatoes, diced prunes and herbs. Roughly chop the walnuts.
  3. Heat a little oil in a large frying pan. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, some whole prunes, the remaining diced tomatoes and about a quarter of the grated cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat. Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy brown. Keep warm. Gradually prepare the remaining tortillas. To serve, divide into pie pieces and serve with the tomato and prune mixture.

Notes

MK2

Nutrition

  • kalorier: 940

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