Cheddar and mixed pepper quesadillas with roasted tomato sauce

Recipe by Imran Nathoo


Prep Time: 15 | Cook Time: 10-20 | Ready: 40 | Servings: 2

Step by Step

Recipe Ingredients
100g Dragon Welsh Cheddar cheese mild/mature – grated
½ red pepper – finely diced
½ yellow pepper – finely diced
4 soft mini tortilla wraps
165g cherry tomatoes
½ a bulb of garlic
Oil rapeseed/olive
Salt and pepper
Recipe Directions
Preheat oven to 160c, cut the cherry tomatoes in half, mix with a little oil and seasoning in a bowl then arrange cut side up on a baking tray. Slowly roast for 45-60 mins.
For the garlic wrap up half a bulb of garlic in some foil and place directly on a shelf in oven and roast at the same time as the tomatoes.
Once the time is up; transfer the tomatoes and one roasted garlic clove (peeled) to a blender and blitz to a thick sauce consistency. Season as required. Transfer to a suitable pot with a lid.
Meanwhile; mix the grated cheese with the peppers in another bowl then top one tortilla with 100g of the mix. Top this with another tortilla then transfer to a dry frying pan on a medium heat.
Cook on each side for 5 mins or until each side is golden and the cheese within is melted.
Repeat as required to finish the cheese and pepper mix or reserve for another day.
Allow to cool and slice into quarters then wrap appropriately.

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