Roasted vegetable ‘caprese’ quesadillas
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Roasted vegetable ‘caprese’ quesadillas
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If you sometimes have leftover roasted vegetables and struggle to know what to do with them, this is the perfect recipe for you. Just scatter one half of a tortilla with mozzarella cheese, the roasted veggies and fresh basil, fold over and cook in a pan until crisp and oozy.
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Ingredients
- 2 tortilla large
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 garlic crushed or finely sliced, clove
- 1 mozzarella cheese torn into smallish pieces, ball
- Roasted Vegetables including cherry tomatoes (just about a handful for each tortilla) - see note below, leftover
- 6 to 8 basil fresh leaves
- guacamole optional, for dipping
- sour cream optional, for dipping
Instructions
- Cook the garlic in the oil in a small saucepan for a couple of minutes to make a garlic-infused oil. Brush a bit of the oil into a frying pan and heat up on a medium heat.
- Meanwhile, lay out a tortilla on a large board or plate. Scatter half the mozzarella, half the roasted veggies and 3 to 4 torn basil leaves over half of the tortilla, leaving the other half plain.
- Fold the plain half of the tortilla over the covered half, then slide into the frying pan. Press down a bit (with a fish slice or similar) and let cook for 1 to 2 minutes or until golden and crispy on the underside. Then slide over carefully (with the closed side not losing contact with the pan) and cook for another minute or 2 on the other side.
- Slide out of the pan onto a board or plate and cut into thirds. Repeat with the other tortilla and ingredients, then serve immediately while still hot and crispy (with the guac & sour cream, if using).
Notes
- Use any roasted vegetables you like, of course, but I like to use sweet potato, onion chunks, red and/or green peppers and cherry tomatoes. Don’t forget the cherry tomatoes, because without them these aren’t really caprese quesadillas!
- If you don’t have any leftover veggies, roast some especially! Just roast for about half an hour at 200C/390F. Add the cherry tomatoes just for the final 5 minutes.
Nutrition Information
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Calories
155kcal
(8%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
206mg
(9%)
Potassium
45mg
(1%)
Sugar
1g
(2%)
Vitamin C
0.5mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 206mg | 9% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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