Christmas Quesadilla
This might sound like a crazy idea, but trust us, this is a wonderful way to use any leftover Christmas veg. We make an easy nacho cheese based on root veg and layer on Christmas veg to create an epic quesadilla. It started as a bit of a joke, but once everyone tasted it, we all adored it, and we even filmed a video on how to make it!
Takes 12 minutes
Serves 1
Ingredients
Nacho cheese
- 140 g roasted veg such as parsnips and carrots (perfect for the nacho cheese colour)
- 60 ml vegetable oil
- 60 ml oat milk
- 1 tbsp garlic powder
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Fillings
- 200 g stuffing
- 100 g cranberry sauce
- 400 g leftover veg
- 4 tortilla wraps
Instructions
- Into a blender, add all the ingredients for the cheese and blend until super smooth. Taste and adjust the seasoning to your liking.
- If the mixture is too thick, add more plant milk or water until you achieve a lovely texture. If it’s too thin, add a little more root veg and blend until smooth. Make sure to season to your liking.
- Heat a non-stick pan over medium heat. Add a tortilla and spread a generous amount of the cheese across the entire surface.
- Layer the Christmas veg, stuffing, and cranberry sauce on top of the cheese. Fold the tortilla over and ensure both sides are browned and crispy.
- Transfer to a chopping board, cut in half, and enjoy!
Nutrition
Calories: 1430kcalCarbohydrates: 156gProtein: 20gFat: 83gSaturated Fat: 15gPolyunsaturated Fat: 40gMonounsaturated Fat: 22gTrans Fat: 0.4gSodium: 3624mgPotassium: 465mgFiber: 13gSugar: 45gVitamin A: 798IUVitamin C: 1mgCalcium: 342mgIron: 8mg