Broccoli and Mushroom Quesadilla Recipe
Try these Mexican tortillas filled with cheese and vegetables. This recipe hits the spot for breakfast, lunch or dinner. Serve with salad.
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Ingredients
- 8 small tortillas
- 250 g mushroom
- 250 g tenderstem broccoli
- 1 garlic clove
- 1 red chilli
- 30 g organic hazelnuts
- 2 spring onions
- 50 g mozzarella or plant-based alternative grated
- organic vegan manonnaise
- 2 tbsp organic extra virgin olive oil
- natural fine sea salt
- organic cracked black pepper
Instructions
- Roughly chop the mushrooms and add to a large frying pan with 1 tbsp of olive oil.
- Fry on a medium to high heat for 10 minutes or until the mushrooms start to brown.
- Roughly chop the broccoli and finely chop the garlic and chilli. Add all to the pan along with salt and pepper and cook for a further 2 minutes.
- Roughly chop the hazelnuts and spring onions. Add to the pan and cook for a final 2 minutes then remove from the heat.
- To assemble the quesadillas, take 1 tortilla and lay flat on a chopping board.
- Smear with mayo then add a large spoon of the broccoli and mushrooms.
- Spread the mixture evenly and to the edges of the tortilla.
- Top with some of the grated mozzarella and then cover with another tortilla.
- Push down firmly on the top tortilla with a spatula.
- Repeat the process until you have 4 quesadillas.
- Next, in a clean frying pan add 1 tbsp of olive oil then fry the quesadilla for about 2 minutes on each side or until golden brown.
- Remove from the pan, cut into quarters and enjoy!
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This is such a great simple recipe – and addictive!