VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Cheese & Courgette Quesadillas
From 'The Road to Mexico' by Rick Stein
Quesadillas are a quick, simple, and delicious Mexican staple. A versatile dish that can be combined with many different fillings; including those featured in this recipe.Ingredients
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 finely chopped green jalapeno chilli or a good pinch of dried chilli flakes
- 1 clove garlic, finely chopped
- 250g courgette flowers, washed and shredded
- 200g mozzarella, coarsely grated or thinly sliced
- 150g Lancashire cheese, crumbled
- 12 x 15cm Blue corn tortillas
- Salt, to taste
- Your favourite salsa, to serve
Recipe
- Heat the oil in a saucepan and cook the onion, chopped chilli, and garlic until soft but not coloured.
- Add the courgette flowers to the pan with just the water that clings after washing.
- Allow the greens to wilt over the heat for a few minutes, while you grate or slice the cheese, then season with a little salt and add the chilli flakes, if that’s what you’re using.
- Lay a tortilla in a dry pan and sprinkle some of the mozzarella and Lancashire cheeses all over the surface.
- Add some of the courgette flower mixture, then fold the tortilla in half to make a semi-circle parcel.
- Once the cheese is starting to melt, flip the quesadilla over and continue to cook until the cheese is oozing.
- Remove the quesadilla from the pan and keep it warm whilst you make the rest.
- Cut into wedges and serve immediately with salsa.
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