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Veggie Quesadilla

I am a HUGE lover of fajitas and mexican wraps. A great fajita night is in my top 5 favourite meals. These quesadillas have the flavours of a fab fajita but with a crunchy texture. Also, a great way to use up some stale tortilla or corn wraps.

Serves 2

5 Minutes Preparation Time

5 Minutes Cooking Time


1/2 Red Pepper

1/2 Green Pepper

1/2 Yellow Pepper

1/2 Onion

50g Cheese (grated)

4 Tortilla/Corn Wraps

Knob of Butter for Frying

FAJITA SEASONING (you can make a larger batch and keep in the cupboard)

1/2 tsp Chilli Powder

1/4 tsp Ground Cumin

1/4 tsp Paprika

1/4 tsp Salt

Pinch of Sugar

Pinch of Garlic Powder

Pinch of Onion Powder

Small Pinch of Cayenne Pepper


2 Tomatoes (Chopped)

1/2 Red Onion (Diced)

1tbs Coriander

1tsp Garlic

1tbs White Wine Vinegar

Salad Leaves

Coriander Oil (Coriander and Olive Oil)


- In a frying pan over a medium heat add the vegetables with a little oil, fry for 5 minutes stirring occasionally

- Whilst they fry, make the salsa. Chop the tomatoes and red onion, and then finely chop the garlic and coriander. Add to a bowl with the vinegar and mix.

- Add in the fajita seasoning and combine and fry together until lovely and soft

- Lay out your tortilla wraps and add the mixture to the top of two of them then spread the mixture out to the edges

- Sprinkle your grated cheese over the vegetable mix and top with the other tortilla wrap, like a sandwich. Repeat with both.

- In a clean frying pan, add a knob of butter over a low/medium heat

- Once melted, add a quesadilla at a time and flip carefully after a couple of minutes. It should be lovely and brown. Repeat on the other side and then serve.


Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!


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